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- 1 medium eggplant, peeled and thinly sliced
- 1 (16 ounce) package dry ziti pasta
- 1 (15 ounce) container ricotta cheese
- 2 eggs, beaten
- 1 pound mozzarella cheese, shredded
- 1/2 cup grated Pecorino Romano cheese
- 1 (26 ounce) jar spaghetti sauce, or your favorite recipe
- 1 pinch salt and pepper to taste
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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 19.9g|
|Saturated Fat 10.8g|
|Total Carbohydrate 63.5g|
|Dietary Fiber 6.5g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|