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Ingredients
- 3 Tbsp. Extra-Virgin Olive Oil
- 3 cloves garlic, minced
- 1 eggplant, about 12 ounces), peeled and diced
- 2 Tbsp. water
- 1-1/4 Italian Style Bread Crumbs
- 1/2 cup minced fresh Italian Parsley
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1-1/2 tsp. dried oregano
- 2 large eggs, slightly beaten
- 1/2 cup fresh grated Pecorino Romano cheese
- 1/2 cup Panko bread crumbs
- 1/4 cup canola oil
- Marinara Sauce
- Shredded Mozzarella & Provolone Cheese
View Full Recipe at Comfy Cuisine
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 810g | |
| Calories 1551 | |
| Calories from Fat 1100 | 71% |
| Total Fat 124.32g | 155% |
| Saturated Fat 22.47g | 90% |
| Trans Fat 0.22g | |
| Cholesterol 460mg | 153% |
| Sodium 2409mg | 100% |
| Potassium 1582mg | 45% |
| Total Carbs 76.84g | 20% |
| Dietary Fiber 18.7g | 62% |
| Sugars 19.32g | 13% |
| Protein 39.56g | 63% |
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