Ingredients

  • 2 cans whole peeled tomatoes (28 ounces each)
  • 2 tablespoons extra-virgin olive oil
  • coarse salt
  • ground pepper
  • 2 eggplants (large globe, about 2 pounds total, cut crosswise into 1/4-inch-thick slices)
  • 1 cup all-purpose flour
  • 3 eggs (lightly beaten)
  • 1 cup dried breadcrumbs (plain)
  • vegetable oil (for frying)
  • 1/2 cup grated parmesan
  • 1/2 pound fresh mozzarella (whole, cut into large chunks)
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NutritionView more

430Calories
Sodium28%DV660mg
Fat34%DV22g
Protein39%DV20g
Carbs13%DV38g
Fiber28%DV7g

PER SERVING *

Calories430Calories from Fat200
% DAILY VALUE*
Total Fat22g34%
Saturated Fat8g40%
Trans Fat0g
Cholesterol145mg48%
Sodium660mg28%
Potassium550mg16%
Protein20g39%
Calories from Fat200
% DAILY VALUE*
Total Carbohydrate38g13%
Dietary Fiber7g28%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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