27 Ingredients
  • 3 tbsp. olive oil
  • 1 large yellow onion
  • 3 clove garlic
  • ½ tsp. red pepper flakes
  • 3 roasted red peppers, peeled
  • 2 oz. cans plum tomatoes and their juices
  • Salt and freshly ground black pepper
  • 3 tbsp. Chopped flat leaf parsley
  • 3 tbsp. chopped fresh basil
  • 1 tbsp. chopped fresh oregano
  • honey
  • 5 c. fresh dried breadcrumbs (made from dried day-old bread
  • Salt and freshly ground black pepper
  • 3 tbsp. finely chopped fresh flat leave parsley
  • 1 tbsp. finely chopped fresh oregano
  • 1 tbsp. finely chopped fresh thyme
  • 6 large eggs
  • Olive oil, as needed
  • Vegetable oil for frying
  • All-purpose flour for dredging
  • 2 medium eggplant (about 2 1/4 pounds)
  • Butter, for greasing the dish
  • 12 oz. grated mozzarella (not fresh)
  • 12 oz. grated Fontina
  • ¾ c. grated pecorino Romano
  • Fresh basil leaves, torn
  • ½ lb. fresh mozzarella
Nutrition
1396
70% daily value
8 servings
                                       
                                            vegetarian
     

Fat

163% 106

Saturated

189% 38

Trans

- 1

Monounsaturated

- 51

Polyunsaturated

- 11

Carbs

23% 68

Carbs (net)

- 59

Fiber

34% 9

Sugars

- 12

Sugars, added

- 0

Protein

94% 47

Cholesterol

101% 304

Sodium

63% 1519

Calcium

94% 938

Magnesium

22% 92

Potassium

15% 695

Iron

35% 6

Zinc

52% 6

Phosphorus

105% 735

Vitamin A

58% 522

Vitamin C

64% 57

Thiamin (B1)

68% 1

Riboflavin (B2)

68% 1

Niacin (B3)

37% 6

Vitamin B6

34% 0

Folate equivalent (total)

47% 190

Folate (food)

- 86

Folic acid

- 61

Vitamin B12

128% 3

Vitamin D

11% 2

Vitamin E

73% 11

Vitamin K

79% 95
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