17 Ingredients
  • 2 1/2 pounds Italian eggplant (about 3 or 4 medium), sliced into 1/2-inch slices lengthwise
  • Kosher salt
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons butter
  • 6 cloves garlic, garted on a microplane grater
  • 4 teaspoons dried oregano
  • 1/2 teaspoon red pepper flakes
  • 2 (28-ounce) cans whole peeled tomatoes packed in juice
  • 1 large onion, peeled and split in half
  • 1/4 cup minced fresh parsley leaves
  • 1/4 cup minced fresh basil
  • 1 1/2 cups all-purpose flour
  • 3 eggs, thoroughly beaten
  • 6 ounces panko-style bread crumbs
  • 4 ounces finely grated parmesan (about 2 cups)
  • 1 1/2 cups vegetable oil
  • 1 pound grated whole milk mozzarella (about 4 cups)
Nutrition
806
40% daily value
10 servings
                                       
                                            high-​fiber, low-​carb, vegetarian
     

Fat

93% 60

Saturated

74% 15

Trans

- 0

Monounsaturated

- 34

Polyunsaturated

- 8

Carbs

14% 43

Carbs (net)

- 35

Fiber

33% 8

Sugars

- 11

Sugars, added

- 0

Protein

53% 27

Cholesterol

35% 105

Sodium

44% 1045

Calcium

61% 615

Magnesium

16% 68

Potassium

16% 736

Iron

21% 4

Zinc

27% 3

Phosphorus

65% 453

Vitamin A

23% 210

Vitamin C

29% 26

Thiamin (B1)

109% 1

Riboflavin (B2)

43% 1

Niacin (B3)

27% 4

Vitamin B6

31% 0

Folate equivalent (total)

34% 138

Folate (food)

- 65

Folic acid

- 43

Vitamin B12

61% 1

Vitamin D

4% 1

Vitamin E

66% 10

Vitamin K

37% 44
Comments
 
×