Fabrizio Carro's Eggplant Parmigiana
Fabrizio Carro's Eggplant Parmigiana
  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    Try this traditional recipe from Quattro Gastronomia Italiana chef Fabrizio Carro for a hearty meat-free meal.

    Ingredients

    • 3 medium eggplants (not more than 4-inches in diameter), sliced into 1/2-inch-thick rounds
    • Coarse salt
    • 1 cup '00' flour
    • 4 cups canola oil
    • 1 pound fresh mozzarella cheese, chopped
    • 6 ounces Grana Padano cheese
    • 1/2 cup packed basil leaves
    • 2 1/2 tablespoons olive oil
    • Fine sea salt and freshly ground pepper
    • 4 cups Tomato Sauce

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 1708 % Daily Value *
    • Total Fat: 172 g 264.66%
    • Saturated Fat: 23 g 113.42%
    • Trans Fat: 1 g %
    • Cholesterol: 54 mg 18%
    • Sodium: 991 mg 41.29%
    • Calcium: 438 mg 43.76%
    • Potassium: 518 mg 14.81%
    • Magnesium: 0 mg 0%
    • Iron: 3 mg 15.02%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 25 g %
    • Dietary Fiber: 3 g 12.16%
    • Sugar: 6 g
    • Protein: 18 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 14 g
    • Omega 6 Fatty Acid: 29 g
    • Vitamin A 28.75%
    • Vitamin C 20.09%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat33
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables2
    • Exchange - Lean Meat2
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy1 c
    • MyPlate - Protein Total0 oz-eq

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