10 Ingredients
  • 8 cups (2 quarts) prepared tomato soup
  • 1 Parmesan rind
  • 1 1/3 cups all-purpose flour
  • 2 large eggs, beaten
  • 2 cups Italian-style breadcrumbs
  • Salt and freshly ground black pepper
  • 1 medium eggplant, peeled and cut into 1-inch cubes
  • Vegetable oil, for frying
  • 8 slices whole milk mozzarella
  • 2 tablespoons fresh basil, cut into chiffonade
Nutrition
1883
94% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

224% 146

Saturated

93% 19

Trans

- 1

Monounsaturated

- 95

Polyunsaturated

- 24

Carbs

38% 115

Carbs (net)

- 103

Fiber

45% 11

Sugars

- 29

Sugars, added

- 0

Protein

71% 35

Cholesterol

48% 143

Sodium

92% 2198

Calcium

55% 555

Magnesium

27% 109

Potassium

33% 1140

Iron

48% 9

Zinc

27% 4

Phosphorus

77% 540

Vitamin A

23% 211

Vitamin C

58% 35

Thiamin (B1)

69% 1

Riboflavin (B2)

55% 1

Niacin (B3)

48% 10

Vitamin B6

24% 0

Folate equivalent (total)

64% 257

Folate (food)

- 73

Folic acid

- 108

Vitamin B12

30% 2

Vitamin D

0% 1

Vitamin E

144% 29

Vitamin K

34% 27
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