19 Ingredients
  • 3 medium eggplants (2 1/2 to 3 pounds total), stem and root ends trimmed and discarded, sliced into 1/2-inch-thick rounds
  • sea salt
  • 1/4 cup Basil Pesto
  • 1/2 cup extra-virgin olive oil
  • 6 cloves garlic, finely chopped
  • Juice of 3 lemons
  • 1/2 cup all-purpose flour
  • 2 egg whites, beaten
  • 2 cups panko (Japanese breadcrumbs)
  • 2 tablespoons grated Parmigiano-Reggiano cheese
  • 2 tablespoons dried parsley
  • 1/2 teaspoon freshly ground black pepper
  • corn oil
  • 8 plum tomatoes, chopped
  • 1 medium red onion, chopped
  • 7 tablespoons Basil Pesto
  • Juice of 2 lemons
  • 3/4 cup extra-virgin olive oil
  • Pinch sea salt
Nutrition
542
27% daily value
9 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

67% 44

Saturated

32% 6

Trans

- 0

Monounsaturated

- 24

Polyunsaturated

- 6

Carbs

11% 34

Carbs (net)

- 26

Fiber

34% 8

Sugars

- 10

Sugars, added

- 0

Protein

15% 7

Cholesterol

2% 5

Sodium

36% 861

Calcium

13% 127

Magnesium

10% 41

Potassium

14% 651

Iron

12% 2

Zinc

6% 1

Phosphorus

14% 95

Vitamin A

4% 35

Vitamin C

34% 31

Thiamin (B1)

14% 0

Riboflavin (B2)

13% 0

Niacin (B3)

13% 2

Vitamin B6

21% 0

Folate equivalent (total)

19% 76

Folate (food)

- 58

Folic acid

- 11

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

40% 6

Vitamin K

29% 34
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