| 2 eggplants (total 2.25 pounds) peeled if desired and cut into 1/2-inch rounds |
1/2 eggplants |
$1.99 per item
|
$0.99 |
| 1 1/2 teaspoons salt, or as needed |
3/8 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1 large egg |
1/4 egg |
$2.53 per 12 items
|
$0.05 |
| 2 1/2 tablespoons water |
1 7/8 teaspoons |
n/a
|
|
| 1/2 cup extra-virgin olive oil, or as needed |
2 tablespoons |
$5.99 per 16 fluid ounces
|
$0.37 |
| 3 tablespoons dried seasoned bread crumbs |
2 1/4 teaspoons |
$1.79 per 15 ounces
|
$0.02 |
| 1/4 cup grated Parmesan cheese |
1 tablespoon |
$5.49 per 6 ounces
|
$0.20 |
| 2 cups marinara sauce (16 ounces) |
1/2 cup |
n/a
|
|
| 8 ounces sliced mozzarella cheese, divided |
2 oz |
n/a
|
|
| Total per Serving |
$1.66 |
| Total Recipe |
$6.64 |
Suggestions?