Ingredients
8 Servings
Original
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1 onion, in thin slices
7 tablespoons olive oil
1 eggplant, about half a kilo, peeled and sliced (previously drained with salt for half an hour and rinsed)
1/2 kilos zucchini, in slices
1 teaspoon coarse salt
5 eggs
4 tablespoons balsamic vinegar
1 cup whipping cream
1 cup Parmesan cheese
3 red beefsteak tomatoes, in slices
1 onion, in thin slices
3.55 onzas líquidas olive oil
1 eggplant, about half a kilo, peeled and sliced (previously drained with salt for half an hour and rinsed)
1.1 libras zucchini, in slices
0.2 onzas coarse salt
5 eggs
2.03 onzas líquidas balsamic vinegar
8.45 onzas líquidas whipping cream
3 onzas Parmesan cheese
3 red beefsteak tomatoes, in slices
1 onion, in thin slices
7 tablespoons olive oil
1 eggplant, about half a kilo, peeled and sliced (previously drained with salt for half an hour and rinsed)
3.85 tazas zucchini, in slices
1 teaspoon coarse salt
5 eggs
4 tablespoons balsamic vinegar
1 cup whipping cream
1 cup Parmesan cheese
3 red beefsteak tomatoes, in slices
1 onion, in thin slices
10.5 centilitros olive oil
1 eggplant, about half a kilo, peeled and sliced (previously drained with salt for half an hour and rinsed)
0.5 kilos zucchini, in slices
5.7 gramos coarse salt
5 eggs
6 centilitros balsamic vinegar
25 centilitros whipping cream
85 gramos Parmesan cheese
3 red beefsteak tomatoes, in slices
Nutritional information
* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Carbohydrate, by difference
4
g
1.33%
Total lipid (fat)
11.8
g
18.15%
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