Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
722
Calories
32g
Protein
15g
Fat
114g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Capsicum | not in our table | 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
- 2/3 eggplant, cut into 1-inch-wide sticks and drained
- 2 tablespoons dried basil
- 1 teaspoon dried minced garlic (or 1 clove fresh minced garlic)
- 1 15-ounce can tomato sauce
- Olive oil
- 1 cup panko (or breadcrumbs)
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 cup flour
- 1/2 teaspoon crushed red pepper flakes
- dash salt
- 3/4 cup Asiago, grated or cut into small cubes
- 1/2 cup grated Parmesan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista