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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (large, or two small ones)
- 1 1/2 cups Italian bread crumbs
- 1/4 cup Parmesan cheese
- 2 eggs
- salt
- cracked black pepper (Fresh)
- vegetable oil (Some, for cooking)
- 24 oz. pasta sauce (four cheese recommended)
- 4 garlic cloves
- 6 fresh basil leaves (large)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (fresh)
- eggplant (Leftover, about 1½ cups diced)
- 1 medium tomato
- 1/2 Vidalia onion
- 1 medium carrot
- 1 tsp. thyme
- salt
- 1 pinch cayenne pepper
- 3 Tbsp. vegetable stock (water can be substituted)
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NutritionView More
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760Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories760Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat14g70% |
| Trans Fat0g |
| Cholesterol180mg60% |
| Sodium2890mg120% |
| Potassium1430mg41% |
| Protein36g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate81g27% |
| Dietary Fiber15g60% |
| Sugars28g |
| Vitamin A110% |
| Vitamin C30% |
| Calcium70% |
| 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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