Photo: Markus Spiske
Eggplant Slices, Tomatoes, and Mozzarella
11 ingredients
40 min + 30 min
6 servings
openrecipes
"This is from my uncle's cookbook. The eggplant can also be served cold."
Estimated Nutrition (whole recipe, rough)
940
Calories
51g
Protein
32g
Fat
112g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 cup all-purpose flour
- 2 eggplants, sliced crosswise 1/2 inch thick
- 1 cup vegetable oil for frying
- 4 tomatoes, sliced
- 12 ounces mozzarella cheese, thinly sliced
- 1/2 cup olive oil
- 2 anchovy fillets, chopped
- 2 cloves garlic, finely chopped
- 1/2 cup chopped fresh basil
- 1 teaspoon white vinegar
- salt and ground black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes