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
2590
130% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

267% 173

Saturated

200% 40

Trans

- 1

Monounsaturated

- 98

Polyunsaturated

- 25

Carbs

60% 180

Carbs (net)

- 155

Fiber

100% 25

Sugars

- 43

Sugars, added

- 3

Protein

172% 86

Cholesterol

130% 389

Sodium

147% 3526

Calcium

160% 1596

Magnesium

57% 241

Potassium

60% 2798

Iron

75% 14

Zinc

97% 11

Phosphorus

203% 1419

Vitamin A

85% 764

Vitamin C

110% 99

Thiamin (B1)

169% 2

Riboflavin (B2)

143% 2

Niacin (B3)

105% 17

Vitamin B6

99% 1

Folate equivalent (total)

132% 528

Folate (food)

- 258

Folic acid

- 159

Vitamin B12

224% 5

Vitamin D

15% 2

Vitamin E

195% 29

Vitamin K

74% 89
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