Eggplant Wrap with Prosciutto and Mozzarella at foodious.com

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Eggplant Wrap with Prosciutto and Mozzarella

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35 minutes

4 servings

Adjust servings

dairy-free

(?)

Has dairy from:

mozzarella cheese (whole milk)

gluten-free

kid friendly

has meat

(?)

Has meat from:

prosciutto

has pasta

has seafood

mediterranean

vegan

(?)

Not vegan due to:

prosciutto
mozzarella cheese (whole milk)

vegetarian

(?)

Not vegetarian due to:

prosciutto

pescatarian

(?)

Not pescatarian due to:

prosciutto

paleo

(?)

Not paleo due to:

mozzarella cheese (whole milk)

This recipe has no customizations.

Nutrition to Note

This recipe has Sodium as 74.1% (as a percentage of RDA).

You may need to take this into account today to balance out your diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 26.7% of RDA
• Calories: 17.3% of RDA
• Carbs: 6.5% of RDA
• Fat (total lipid): 35.7% of RDA
• Fiber: 24.0% of RDA
• Fructose: 11.0% of RDA
• Protein: 19.6% of RDA
• Sodium: 74.1% of RDA
• Sugar: 27.8% of RDA

• Vitamin A (IU): 63.8% of RDA
• Vitamin B6: 35.2% of RDA
• Vitamin C: 104% of RDA
• Iron: 5.6% of RDA
• Magnesium: 22.7% of RDA
• Manganese: 15.7% of RDA
• Niacin: 24.0% of RDA
• Potassium: 22.6% of RDA
• Zinc: 20.1% of RDA

If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.

Whether this matters for your diet depends mostly on what other foods you consume today.

MACROS

Carbohydrate

18.0

Calories

346

Fiber

6.72

Iron

1.06

Protein

22.0

Sodium

1001

Sugars

8.68

Fat (total lipid)

21.8

INGREDIENTS

Amount

Measure

Adjust

Ingredient

whole

eggplant

ends cut off and sliced horizontally into thin strips.

packages

prosciutto

cup

mozzarella cheese (whole milk)

grated.

1/2

heads

red cabbages

1/4

cups

sesame seeds

tbsp

olive oil

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PREPARATION

PREPARING THE WRAPS

Preheat the oven to 400 F.

Cut the ends off of the eggplant and then cut into thin slices horizontally.

Coat a baking sheet with the olive oil and place each slice of eggplant on the baking sheet. Layer each slice with prosciutto.

Peel the largest leaves off of the cabbage and wash and dry. Place 1-2 leaves on top of the prosciutto.

Sprinkle freshly grated mozzarella over each piece and then sprinkle sesame seeds over cheese.

BAKING THE WRAPS

Place the baking sheet into the preheated oven and bake for 15-20 minutes, or until the eggplant is soft but not mushy.

Remove from the oven and let cool for a few minutes.

Once cool enough to touch, roll each piece as tight as possible and secure with a toothpick.

Repeat the steps as necessary and serve.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 346

Protein 22.0 g

Carbohydrates 18.0 g

Iron 1.06 mg

Fiber 6.72 g

Calcium 266 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.