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Ingredients
US|METRIC
9 SERVINGS
- 3 eggplants (medium, 2 1/2 to 3 pounds total, stem and root ends trimmed and discarded, sliced into 1/2-inch-thick rounds)
- sea salt (for sprinkling)
- 1/4 cup basil pesto
- 1/2 cup extra-virgin olive oil
- 6 cloves garlic (finely chopped)
- 3 lemons
- 1/2 cup all-purpose flour
- 2 egg whites (beaten)
- 2 cups panko (Japanese breadcrumbs)
- 2 Tbsp. parmigiano reggiano cheese (grated)
- 2 Tbsp. dried parsley
- 1/2 tsp. ground black pepper (freshly)
- corn oil (for frying)
- 8 plum tomatoes (chopped)
- 1 red onion (medium, chopped)
- 7 Tbsp. basil pesto
- 2 lemons
- 3/4 cup extra-virgin olive oil
- 1 pinch sea salt
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories370Calories from Fat270 |
| % DAILY VALUE |
| Total Fat30g46% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium170mg7% |
| Potassium690mg20% |
| Protein5g |
| Calories from Fat270 |
| % DAILY VALUE |
| Total Carbohydrate27g9% |
| Dietary Fiber10g40% |
| Sugars6g |
| Vitamin A10% |
| Vitamin C100% |
| Calcium10% |
| Iron8% |
* 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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