| 1 Tbsp. Extra virgin olive oil |
1/2 teaspoon |
$5.99 per 16 fluid ounces
|
$0.03 |
| 3 c. Sliced mushrooms |
1/2 cup |
$3.69 per 8 ounces
|
$0.57 |
| 3 x Cloves garlic, crushed |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1/4 c. Minced fresh parsley |
2 teaspoons |
$1.09 per cup
|
$0.05 |
| 1/4 c. Dry red wine |
2 teaspoons |
$0.35 per fluid ounce
|
$0.12 |
| 1 tsp Dry basil |
1/6 teaspoon |
$2.59 per cup
|
$0.01 |
| 1 tsp Dry oregano |
1/6 teaspoon |
$3.89 per 3/4 ounces
|
$0.03 |
| 1/4 tsp Crushed red pepper |
0.04 teaspoon |
$3.29 per pound
|
$0.00 |
| 1/4 tsp Black pepper |
0.04 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 28 ounce Tomato puree, (1 can) |
4 2/3 oz |
$1.29 per 6 ounces
|
$1.00 |
| 1 1/4 lb Eggplant, (1 large) peeled and cut into 1/2 inch slices Vegetable cooking spray |
3 1/3 oz |
$1.99 per item
|
$0.41 |
| 6 Tbsp. Grated Parmesan cheese, divided |
1 tablespoon |
$5.49 per 6 ounces
|
$0.16 |
| 15 ounce Nonfat ricotta cheese, (1 container) |
2 1/2 oz |
n/a
|
|
| 3 slc American matzo |
1/2 slice |
$4.99 per 11 ounces
|
$0.22 |
| Total per Serving |
$2.62 |
| Total Recipe |
$15.70 |
Suggestions?