Servings:4 | Calories:1255 | Total Fat:74g | Chol:135mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 74g
114 %
Sat Fat 31g
155 %
Total Carb 92g
31 %
Fiber 17g
68 %
Sugars 22g
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Cholesterol 135mg
45 %
Sodium 3522mg
147 %
Protein 63g
125 %
Calories:
49% Others combined
25% Fresh mozzarella
12% Parmigiano-Reggiano cheese
12% White bread
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1 tablespoon olive oil 2 tablespoons butter plus some softened butter for sandwiches 2 onions, chopped 4 cloves garlic, sliced or chopped 2 tablespoons thyme, chopped Salt and pepper 1 teaspoon ground fennel or fennel pollen, optional 1 rounded tablespoon sweet paprika 2 tablespoons tomato paste 1 quart chicken or vegetable stock, divided 1 32 ounce can San Marzano tomatoes 1/2 cup basil, torn or thinly sliced, with a few leaves reserved for garnish 1/4 cup heavy cream 1 firm, medium eggplant Salt 1/4 to 1/3 cup olive oil 2 cloves garlic, very thinly sliced 1 sprig rosemary, finely chopped A fat pinch red pepper flakes Softened butter or mayo for spreading on bread 8 to 12 slices good quality white bread or firm Italian semolina bread 1 to 1 1/2 cups grated Parmigiano-Reggiano cheese 1 pound fresh mozzarella, thinly sliced 2 vine or Roma tomatoes, thinly sliced A handful basil leaves, torn
Directions : View recipe directions on rachaelrayshow.com
