Recipe from Giada, Love it! I love using fresh eggplant from my garden.
Score eggplant, place cut side up in baker, cover with EVOO. Bake eggplant 400* for 40 minutes.
Remove eggplant from skin, put flesh, bread crumbs, Romano, egg, garlic, basil, and parsley in blender until well blended. Using melon scooper, make balls and deep fry in vegetable oil for about 2-3 minutes. Serve warm with marinara sauce.
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Serving Size: 1 Serving (185g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 249 | ||
Calories from Fat: 114 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.7g | 17 % | |
Saturated Fat 7.1g | 35 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 66.8mg | 21 % | |
Sodium 684.2mg | 24 % | |
Potassium 400.4mg | 11 % | |
Total Carbohydrate 18.8g | 6 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 14.2g | ||
Protein 15.7g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 249
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