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
1008
50% daily value
8 servings
                                       
                                            high-​fiber, low-​carb, vegetarian
     

Fat

116% 75

Saturated

92% 18

Trans

- 0

Monounsaturated

- 43

Polyunsaturated

- 10

Carbs

18% 54

Carbs (net)

- 43

Fiber

41% 10

Sugars

- 13

Sugars, added

- 0

Protein

67% 33

Cholesterol

44% 131

Sodium

54% 1306

Calcium

77% 768

Magnesium

21% 85

Potassium

26% 920

Iron

27% 5

Zinc

24% 4

Phosphorus

81% 567

Vitamin A

29% 263

Vitamin C

55% 33

Thiamin (B1)

109% 2

Riboflavin (B2)

41% 1

Niacin (B3)

27% 5

Vitamin B6

26% 1

Folate equivalent (total)

43% 172

Folate (food)

- 81

Folic acid

- 54

Vitamin B12

31% 2

Vitamin D

0% 1

Vitamin E

62% 12

Vitamin K

69% 55
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