11 Ingredients
  • 3 cups unseasoned, dry breadcrumbs
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 2 cups all-purpose flour
  • 14 large eggs, lightly beaten
  • 1 1/4 cups (4 ounces) finely grated pecorino Romano cheese
  • 3 medium eggplants, peeled and sliced lengthwise into 1/4-inch-thick slices
  • mild olive oil
  • marinara sauce
  • 2 teaspoons dried oregano
  • 4 cups (16 ounces) shredded, aged mozzarella
Nutrition
582
29% daily value
10 servings
                                       
                                            vegetarian
     

Fat

41% 27

Saturated

56% 11

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 3

Carbs

18% 54

Carbs (net)

- 47

Fiber

29% 7

Sugars

- 9

Sugars, added

- 0

Protein

62% 31

Cholesterol

103% 308

Sodium

33% 788

Calcium

47% 472

Magnesium

16% 66

Potassium

13% 613

Iron

27% 5

Zinc

31% 3

Phosphorus

72% 506

Vitamin A

23% 206

Vitamin C

4% 4

Thiamin (B1)

52% 1

Riboflavin (B2)

62% 1

Niacin (B3)

30% 5

Vitamin B6

26% 0

Folate equivalent (total)

50% 200

Folate (food)

- 89

Folic acid

- 65

Vitamin B12

79% 2

Vitamin D

11% 2

Vitamin E

14% 2

Vitamin K

13% 15
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