6 Tbsp. Extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.19 |
3 tsp Finely minced fresh oregano |
1/2 teaspoon |
$3.89 per 3/4 ounces
|
$0.09 |
1 x Eggplant (12-ounce), sliced 1/2-in thick |
1/6 eggplant |
$1.99 per item
|
$0.33 |
1 x Zucchini (8-ounce) sliced 1/2-in thick |
1/6 zucchini |
$1.99 per pound
|
$0.14 |
8 ounce Mozzarella cheese, sliced |
1 1/3 oz |
n/a
|
|
1 c. Ricotta cheese, liquid removed |
2 tablespoons |
n/a
|
|
2 c. Spaghetti sauce |
1/3 cup |
$3.00 per 24 ounces
|
$0.38 |
2 Tbsp. Fennel seed, crushed |
1 teaspoon |
$2.10 per 1 1/4 ounces
|
$0.11 |
1 c. Freshly grated Parmesan (imported) |
2 tablespoons |
n/a
|
|
Total per Serving |
$1.24 |
Total Recipe |
$7.47 |