Nutrition
My Cookbooks
E-COOKBOOKS
Fabrizio Carro's Eggplant Parmigiana
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
Print
SaveSummary
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
Tags
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
