14 Ingredients
  • 3 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, chopped
  • 2 (28-oz) cans whole tomatoes in purée, puréed in a blender until smooth
  • 2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 1 (1 1/4-lb) eggplant, cut crosswise into 1/4-inch-thick rounds
  • 2 cups all-purpose flour
  • 3 1/2 cups fine fresh bread crumbs (from firm white sandwich bread), lightly toasted
  • 1 cup finely grated Parmigiano-Reggiano (3 ounces)
  • 5 large eggs, lightly beaten
  • 2 cups vegetable oil
  • 4 (12-inch-long) loaves Italian bread, halved lengthwise
  • 1 lb fresh mozzarella, thinly sliced
Nutrition
3163
158% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

272% 177

Saturated

166% 33

Trans

- 1

Monounsaturated

- 103

Polyunsaturated

- 30

Carbs

101% 302

Carbs (net)

- 276

Fiber

104% 26

Sugars

- 25

Sugars, added

- 0

Protein

185% 92

Cholesterol

112% 337

Sodium

175% 4207

Calcium

144% 1442

Magnesium

57% 239

Potassium

39% 1856

Iron

119% 21

Zinc

91% 10

Phosphorus

190% 1329

Vitamin A

48% 428

Vitamin C

60% 54

Thiamin (B1)

444% 5

Riboflavin (B2)

198% 3

Niacin (B3)

174% 28

Vitamin B6

80% 1

Folate equivalent (total)

352% 1409

Folate (food)

- 237

Folic acid

- 689

Vitamin B12

155% 4

Vitamin D

12% 2

Vitamin E

204% 31

Vitamin K

29% 35
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