This is fried eggplant with a heavily parmigiana spiked batter stacked with quick brined grilled chicken along with mozzarella cheese inserts. Didn’t use any sauces because the half baked tomatoes were going to play that part. The mozzarella used here wasn’t as great as I thought. I’d recommend getting your normal mozzarella instead of what I got “smoked”. Consider this a tricked out chicken eggplant parmigiana. Figured I had better share in case I forget the build (likely).
See original recipe: https://texasbutter.com/fried...
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Serving Size: 1 Serving (1566g) | ||
Recipe Makes: 2 | ||
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Calories: 1397 | ||
Calories from Fat: 448 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.8g | 66 % | |
Saturated Fat 23.2g | 116 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 584.4mg | 180 % | |
Sodium 18946.8mg | 653 % | |
Potassium 2198.3mg | 58 % | |
Total Carbohydrate 122.3g | 36 % | |
Dietary Fiber 23.6g | 95 % | |
Sugars, other 98.7g | ||
Protein 111.9g | 160 % | |
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: 1397
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