Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
905
Calories
30g
Protein
27g
Fat
136g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | 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 tablespoons olive oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 (14-ounce) can whole tomatoes in juice
- 1/2 cup water
- 1/2 teaspoon sugar
- 3 tablespoons finely chopped basil
- 2 (1-pound) eggplants
- 6 tablespoons olive oil, divided, plus additional for drizzling
- 3/4 cup plain dry bread crumbs
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 cup finely chopped flat-leaf parsley
- 2 garlic cloves, minced, divided
- 6 large eggs, lightly beaten
- 1/2 cup water
- 1/4 teaspoon hot red-pepper flakes
- 1/2 pound arugula, coarse stems discarded, coarsely chopped
- 1 cup packed basil leaves, coarsely chopped
- 1/2 pound cold fresh mozzarella, ends trimmed and remainder cut into 4 (1/2-inch-thick) slices
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes