Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
1176
Calories
53g
Protein
52g
Fat
125g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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 jars marinara sauce
- 2 large eggplant
- 5 large eggs
- 3 tablespoons whole milk
- 4 cups Italian-style breadcrumbs
- 1 tablespoon dried oregano
- 1 tablespoon fresh thyme leaves
- Vegetable oil, for frying, as needed, about 1 1/2 to 2 cups
- 1 1/2 pounds mozzarella cheese, cut into thin slices
- 1/2 cup grated Parmesan
- 1 pound fontina cheese, shredded
- 2 handfuls fresh basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By whatsgabycooking ·
Recipe sourced from
openrecipes