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Ingredients
Eggplant
- non-stick spray oil
- 450 g eggplant, medium-sized, Ichiban Japanese, 27 slices (5 mm/¼ in.)
- salt, for sprinkling
- ¾ tsp garlic powder
- ground black pepper, to season
Cheeses
- 115 g mozzarella for pizza (low-moisture mozzarella), diced
- 45 g Parmesan cheese, cut into pieces
- 2 - 3 pieces lemon peel
- 225 g ricotta cheese, fresh
Sauce
- 115 g yellow onions, cut into pieces
- 60 g carrots, cut into pieces
- 60 g red bell pepper, cut into pieces
- 2 garlic cloves
- 15 g olive oil
- 500 g tomato sauce
- ½ tsp salt, to taste
Assembly
- 570 g water
- Nutrition
- per 1 portion
- Calories
- 655.6 kJ / 156.7 kcal
- Protein
- 8.9 g
- Carbohydrates
- 10 g
- Fat
- 9.7 g
- Saturated fat
- 5.2 g
- Fiber
- 3 g
- Sodium
- 582.8 mg
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