| 2 eggplants – sliced |
3/8 eggplants |
$1.99 per item
|
$0.80 |
| 3 eggs – beaten plus splash of water |
5/8 eggs |
$2.53 per 12 items
|
$0.13 |
| 1½ cups flour |
1/4 cup |
$2.99 per 5 pounds
|
$0.05 |
| 2 stalks celery – chopped |
3/8 stalk |
$1.99 per pound
|
$0.07 |
| 3-4 cloves of garlic – chopped |
2/3 garlic cloves |
$4.00 per pound
|
$0.02 |
| 1 tomato – diced |
0.2 tomatoes |
$1.99 per pound
|
$0.05 |
| ½ cup of Italian parsley – chopped |
1 tablespoon |
$1.09 per cup
|
$0.11 |
| 1 red onion – sliced |
0.2 onion |
$0.99 per pound
|
$0.14 |
| 15 oz. can of black beans – drained |
3 fl oz |
$1.79 per 15 ounces
|
$0.31 |
| ½ tsp. red pepper flakes |
0.1 teaspoon |
$3.29 per pound
|
$0.00 |
| ½ tsp. salt |
0.1 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| ½ tsp. dried oregano |
0.1 teaspoon |
$3.89 per 3/4 ounces
|
$0.02 |
| ½ tsp. black pepper |
0.1 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| Parmesan or Romano cheese for grating |
0.2 parmesan |
n/a
|
|
| Juice of one lemon |
0.2 lemon juice |
$2.19 per 15 fluid ounces
|
$0.04 |
| 3-4 tablespoons of olive oil |
2.1 teaspoons |
$5.99 per 16 fluid ounces
|
$0.13 |
| Total per Serving |
$1.88 |
| Total Recipe |
$9.39 |
Suggestions?