19 Ingredients
  • 1/4 cup extra-virgin olive oil
  • 6 cloves garlic, peeled and pressed or grated
  • 3 medium yellow onions, peeled, halved and cut into thin slices
  • Kosher salt
  • 1 tablespoon red pepper flakes
  • 1 tablespoon granulated sugar
  • Three 28-ounce cans whole San Marzano plum tomatoes
  • 2 medium eggplants (about 2 1/2 pounds total), washed and cut into 1/2-inch-thick rounds
  • Kosher salt
  • 1 cup all-purpose flour
  • 5 large eggs
  • 3 tablespoons whole milk
  • 5 cups Italian-style breadcrumbs
  • 1 tablespoon dried oregano
  • 1 tablespoon fresh thyme leaves
  • Vegetable oil, for frying, as needed (1 1/2 to 2 cups)
  • 1 1/2 pounds mozzarella, cut into thin slices (or torn into thick slices)
  • 1/2 cup grated Parmesan
  • 1/2 cup grated provolone
Nutrition
1726
86% daily value
6 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

178% 116

Saturated

133% 27

Trans

- 1

Monounsaturated

- 65

Polyunsaturated

- 16

Carbs

40% 120

Carbs (net)

- 104

Fiber

67% 17

Sugars

- 29

Sugars, added

- 2

Protein

115% 57

Cholesterol

86% 259

Sodium

70% 1686

Calcium

106% 1064

Magnesium

38% 160

Potassium

40% 1866

Iron

50% 9

Zinc

65% 7

Phosphorus

135% 946

Vitamin A

57% 509

Vitamin C

73% 66

Thiamin (B1)

112% 1

Riboflavin (B2)

95% 1

Niacin (B3)

70% 11

Vitamin B6

66% 1

Folate equivalent (total)

88% 352

Folate (food)

- 172

Folic acid

- 106

Vitamin B12

149% 4

Vitamin D

401% 60

Vitamin E

130% 20

Vitamin K

50% 60

Sugar alcohols

- 0

Water

- 706
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