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Pina Diana: "02-07-2021, salted the eggplant and let it drain…" Read More
16Ingredients
65Minutes
880Calories
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Ingredients
US|METRIC
2 SERVINGS
- 2 eggplants (medium, about 1 1/2 lbs., 675 g cut crosswise into 1/2-inch slices)
- olive oil (about 3 tablespoons or more)
- kosher salt
- tomato sauce (red pepper, recipe below, or whatever tomato sauce you love)
- parmigiano-reggiano (freshly grated, as much as neededfor the topping:)
- 1 cup fresh breadcrumbs
- 1/3 cup Parmigiano Reggiano (freshly grated)
- 2 Tbsp. olive oil
- pepper (to taste)
- 2 red bell peppers (stemmed and seeded, diced to yield about 2 cups)
- 2 beefsteak tomatoes (diced to yield about 2 cups)
- kosher salt
- pepper
- 1/4 cup loosely packed fresh basil leaves
- 2 Tbsp. butter (room temperature)
- 2 Tbsp. olive oil
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NutritionView More
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880Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories880Calories from Fat510 |
| % DAILY VALUE |
| Total Fat57g88% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium1650mg69% |
| Potassium2010mg57% |
| Protein22g |
| Calories from Fat510 |
| % DAILY VALUE |
| Total Carbohydrate80g27% |
| Dietary Fiber24g96% |
| Sugars22g |
| Vitamin A110% |
| Vitamin C300% |
| Calcium50% |
| Iron30% |
* 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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Reviews(2)
Pina Diana 3 years ago
02-07-2021, salted the eggplant and let it drain about 30 min. Easy to put together, nice crunch from the bread crumbs. A keeper