13 Ingredients
  • 2 1/2 lb medium eggplants (about 3), cut crosswise into 1/3-inch-thick rounds
  • 3 1/4 teaspoons salt
  • 5 lb plum tomatoes
  • 1 1/2 cups plus 3 tablespoons olive oil
  • 2 large garlic cloves, finely chopped
  • 20 fresh basil leaves, torn in half
  • 3/4 teaspoon black pepper
  • 1/4 teaspoon dried hot red pepper flakes
  • 1 cup all-purpose flour
  • 5 large eggs
  • 3 1/2 cups panko * (Japanese bread crumbs)
  • 2 ozfinely grated Parmigiano-Reggiano (2/3 cup)
  • 1 lb chilled fresh mozzarella (not unsalted), thinly sliced
Nutrition
987
49% daily value
8 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

103% 67

Saturated

85% 17

Trans

- 0

Monounsaturated

- 39

Polyunsaturated

- 7

Carbs

23% 68

Carbs (net)

- 57

Fiber

41% 10

Sugars

- 16

Sugars, added

- 0

Protein

64% 32

Cholesterol

56% 167

Sodium

61% 1474

Calcium

55% 552

Magnesium

23% 96

Potassium

26% 1215

Iron

30% 5

Zinc

35% 4

Phosphorus

75% 528

Vitamin A

33% 296

Vitamin C

47% 43

Thiamin (B1)

65% 1

Riboflavin (B2)

55% 1

Niacin (B3)

42% 7

Vitamin B6

39% 1

Folate equivalent (total)

54% 217

Folate (food)

- 110

Folic acid

- 63

Vitamin B12

77% 2

Vitamin D

6% 1

Vitamin E

60% 9

Vitamin K

54% 65
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