20 Ingredients
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 (14-ounce) can whole tomatoes in juice
  • 1 (14-ounce) can whole tomatoes in juice
  • 1/2 cup water
  • 1/2 teaspoon sugar
  • 3 tablespoons finely chopped basil
  • 2 (1-pound) eggplants
  • 6 tablespoons olive oil, divided, plus additional for drizzling
  • 3/4 cup plain dry bread crumbs
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/2 cup finely chopped flat-leaf parsley
  • 2 garlic cloves, minced, divided
  • 6 large eggs, lightly beaten
  • 1/2 cup water
  • 1/4 teaspoon hot red-pepper flakes
  • 1/2 pound arugula, coarse stems discarded, coarsely chopped
  • 1 cup packed basil leaves, coarsely chopped
  • 1/2 pound cold fresh mozzarella, ends trimmed and remainder cut into 4 (1/2-inch-thick) slices
Nutrition
760
38% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, vegetarian
     

Fat

81% 53

Saturated

81% 16

Trans

- 0

Monounsaturated

- 28

Polyunsaturated

- 6

Carbs

13% 40

Carbs (net)

- 28

Fiber

47% 12

Sugars

- 16

Sugars, added

- 1

Protein

71% 35

Cholesterol

111% 333

Sodium

44% 1060

Calcium

74% 740

Magnesium

28% 119

Potassium

28% 1310

Iron

33% 6

Zinc

39% 4

Phosphorus

87% 606

Vitamin A

46% 415

Vitamin C

57% 51

Thiamin (B1)

126% 2

Riboflavin (B2)

68% 1

Niacin (B3)

28% 4

Vitamin B6

52% 1

Folate equivalent (total)

51% 205

Folate (food)

- 177

Folic acid

- 17

Vitamin B12

92% 2

Vitamin D

12% 2

Vitamin E

46% 7

Vitamin K

207% 249
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