11 Ingredients
  • 1 28-ounce can whole tomato
  • 2 Tbsp olive oil, plus more for frying
  • salt
  • all-purpose flour, for dredging
  • 4 large egg, lightly beaten
  • 2 cup seasoned bread crumbs
  • 1 2-pound eggplant, cut lengthwise into 1/4-inch-thick slices
  • 6 clove garlic, smashed and peeled
  • 12 oz fresh mozzarella, sliced 1/4 inch thick
  • 1 cup freshly grated parmesan cheese
  • 1 cup basil leaves
Nutrition
408
20% daily value
8 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

32% 21

Saturated

48% 10

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

11% 33

Carbs (net)

- 27

Fiber

24% 6

Sugars

- 8

Sugars, added

- 0

Protein

47% 23

Cholesterol

45% 136

Sodium

34% 811

Calcium

50% 496

Magnesium

14% 55

Potassium

16% 554

Iron

17% 3

Zinc

18% 3

Phosphorus

56% 390

Vitamin A

19% 174

Vitamin C

26% 16

Thiamin (B1)

62% 1

Riboflavin (B2)

29% 0

Niacin (B3)

17% 3

Vitamin B6

16% 0

Folate equivalent (total)

25% 99

Folate (food)

- 54

Folic acid

- 27

Vitamin B12

24% 1

Vitamin D

0% 1

Vitamin E

9% 2

Vitamin K

29% 23
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