| 3 eggplants, peeled and sliced into rounds ¼-inch thick |
1/2 eggplants |
$1.99 per item
|
$0.99 |
| 2 tablespoons kosher salt, for soaking |
1 teaspoon |
$2.91 per 16 ounces
|
$0.04 |
| 1 medium zucchini, sliced into rounds ¼-inch thick |
1/6 zucchini |
$1.99 per pound
|
$0.14 |
| ½ cup olive oil, plus some for drizzling |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.25 |
| 1 medium onion, sliced very thin |
1/6 onion |
$0.79 per pound
|
$0.03 |
| 3 medium garlic cloves, minced |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 2 eggs |
1/3 eggs |
$2.53 per 12 items
|
$0.07 |
| 1 cup heavy cream |
2 tablespoons |
$3.89 per pint
|
$0.32 |
| ¼ cup Parmesan cheese, finely grated |
2 teaspoons |
$5.49 per 6 ounces
|
$0.13 |
| ¼ cup finely chopped parsley |
2 teaspoons |
$1.09 per cup
|
$0.05 |
| ¼ teaspoon garlic powder |
0.04 teaspoon |
$2.99 per 3 ounces
|
$0.00 |
| ¼ teaspoon onion powder |
0.04 teaspoon |
$3.39 per 2 5/8 ounces
|
$0.00 |
| ¼ teaspoon salt |
0.04 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| ¼ teaspoon pepper |
0.04 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| Total per Serving |
$2.06 |
| Total Recipe |
$12.35 |
The Best Veggie Gratin - Recipe Cost
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