| 1 Tbsp. extra virgin extra virgin olive oil |
3/8 teaspoon |
$5.99 per 16 fluid ounces
|
$0.03 |
| 1/2 tsp dry basil |
0.07 teaspoon |
$2.59 per cup
|
$0.00 |
| 6 x garlic cloves, finely minced |
7/8 garlic cloves |
$4.00 per pound
|
$0.02 |
| 1/4 c. dry red wine |
1 3/4 teaspoons |
$0.35 per fluid ounce
|
$0.10 |
| 28 ounce tomatoes with juice, pureed |
4 oz |
$1.99 per pound
|
$0.50 |
| 1 x bay leaf b: the eggplant |
1/8 bay leaf |
$3.59 per 2 ounces
|
$0.04 |
| 2 1/2 lb japanese eggplant, (about 7 c), sliced 1/2"thick dia |
5 3/4 oz |
$1.99 per item
|
$0.70 |
| 3 Tbsp. extra virgin extra virgin olive oil |
1 1/4 teaspoons |
$5.99 per 16 fluid ounces
|
$0.08 |
| 2 x garlic cloves, finely minced salt and pepper c: ricotta custard |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1 lb ricotta cheese |
2 1/4 oz |
n/a
|
|
| 2 x Large eggs, beaten |
1/4 eggs |
$2.53 per 12 items
|
$0.06 |
| 1/3 c. parmesan cheese, (1oz), grated |
2 1/4 teaspoons |
$5.49 per 6 ounces
|
$0.15 |
| 3 pch freshly grated nutmeg |
3/8 pinch |
n/a
|
|
| 1/2 tsp salt |
0.07 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 2 1/2 c. lowfat milk |
1/3 cup |
$3.99 per gallon
|
$0.09 |
| 2 Tbsp. unsalted butter |
7/8 teaspoon |
$3.99 per 16 ounces
|
$0.04 |
| 3 Tbsp. unbleached white flour several leav parsley, sage, thyme, majoram bundled toge |
1 1/4 teaspoons |
$2.99 per 5 pounds
|
$0.00 |
| 1/4 tsp salt |
0.04 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 2/3 c. parmesan cheese, (2oz), grated |
1 tablespoon |
$5.49 per 6 ounces
|
$0.31 |
| 1 1/4 c. provolone cheese, (3oz), grated |
2 tablespoons |
$2.59 per 8 ounces
|
$0.27 |
| 1 1/4 c. mozzarella cheese, (3oz), grated |
2 tablespoons |
n/a
|
|
| 1/2 c. minced fresh basil |
1 tablespoon |
$2.59 per cup
|
$0.18 |
| Total per Serving |
$2.59 |
| Total Recipe |
$18.11 |
Suggestions?