| 800 g eggplant (3 medium eggplants) |
200 g |
$1.99 per item
|
$0.87 |
| ½ tbs coarse sea salt |
3/8 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 200 g pretzels, crushed to breadcrumbs |
50 g |
$3.69 per 16 ounces
|
$0.41 |
| A pinch of nutmeg, oregano and thyme |
1/4 pinch |
n/a
|
|
| ¼ tsp black pepper, ground |
0.06 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| ¼ cup Parmesan cheese, grated |
1 tablespoon |
$5.49 per 6 ounces
|
$0.20 |
| 3 eggs, whisked |
3/4 eggs |
$2.53 per 12 items
|
$0.16 |
| ½ tbs olive oil |
3/8 teaspoon |
$5.99 per 16 fluid ounces
|
$0.02 |
| 100 g pancetta, thinly sliced |
25 g |
$4.99 per 6 ounces
|
$0.73 |
| 100 g mozzarella, coarsely grated |
25 g |
$5.49 per 16 ounces
|
$0.30 |
| ½ tbs olive oil |
3/8 teaspoon |
$5.99 per 16 fluid ounces
|
$0.02 |
| 1 clove garlic, finely chopped |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| Total per Serving |
$2.74 |
| Total Recipe |
$10.97 |
Baked breaded eggplants with salsa and cheese - Recipe Cost
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