13 Ingredients
  • Vegetable oil cooking spray
  • One 1-pound eggplant, ends trimmed, halved lengthwise
  • 1 tablespoon extra-virgin olive oil
  • 1 cup grated pecorino cheese
  • 1/2 cup plain breadcrumbs, plus extra, as needed
  • 1/4 cup chopped fresh basil leaves
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 cups jarred marinara or tomato-basil sauce
  • 3/4 teaspoon crushed red pepper flakes
  • Vegetable oil, for frying
  • 1/2 cup grated pecorino cheese
Nutrition
544
27% daily value
6 servings
                                       
                                            low-​carb, vegetarian
     

Fat

72% 46

Saturated

43% 9

Trans

- 0

Monounsaturated

- 28

Polyunsaturated

- 7

Carbs

6% 19

Carbs (net)

- 15

Fiber

16% 4

Sugars

- 8

Sugars, added

- 0

Protein

29% 15

Cholesterol

22% 67

Sodium

38% 922

Calcium

41% 407

Magnesium

11% 45

Potassium

11% 497

Iron

10% 2

Zinc

13% 1

Phosphorus

47% 330

Vitamin A

10% 87

Vitamin C

6% 5

Thiamin (B1)

13% 0

Riboflavin (B2)

21% 0

Niacin (B3)

28% 5

Vitamin B6

21% 0

Folate equivalent (total)

12% 49

Folate (food)

- 36

Folic acid

- 7

Vitamin B12

20% 0

Vitamin D

90% 13

Vitamin E

67% 10

Vitamin K

35% 42

Sugar alcohols

- 0

Water

- 153
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