Servings:4 | Calories:411 | Total Fat:19g | Chol:13mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 19g
29 %
Sat Fat 5g
25 %
Total Carb 54g
18 %
Fiber 19g
76 %
Sugars 15g
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Cholesterol 13mg
4 %
Sodium 1413mg
59 %
Protein 16g
32 %
Calories:
36% Others combined
25% Panko
22% Extra virgin olive oil
14% Eggplants
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
1/2 cup grated pecorino 1 cup panko (Japanese bread crumbs) 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tablespoons extra virgin olive oil 2 teaspoons minced parsley 1 cup red grape or tear-drop tomatoes 1 cup yellow grape or tear-drop tomatoes 14 basil leaves, roughly chopped 1/4 teaspoon red pepper flakes 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/4 cups tomato puree 5 large garlic cloves, peeled and thinly sliced 2 to 2 1/4 pounds eggplants, peeled and cut into 1 inch cubes 1/3 cup extra virgin olive, plus more for drizzling
Directions : View recipe directions on dinersjournal.blogs.nytimes.com
