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Eggplant Marinara

Eggplant Marinara Recipe

  • 3 large eggplants (a little more than 3 pounds total), peeled in vertical strips with a vegetable peeler, leaving alternating strips of skin, and sliced into ½-inch-thick disks
  • ¼ cup olive oil
  • Fine sea salt and freshly ground white pepper
  • About 3 cups Tomato Sauce
  • 3 cups grated Pecorino Romano
  • ½ ball fresh mozzarella (about 8 ounces), cut into ¼-inch-thick slices (or, if you're feeling fancy, 1 ball of mozzarella di bufala, sliced the same way)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 463kcal (23%)
Total Fat 32g (50%)
Saturated Fat 15g (75%)
Cholesterol 74mg (25%)
Total Carbohydrate 16g
Dietary Fiber 8g
Sugars 6g
Protein 30g
* 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.



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