Preheat oven to 350 degrees F and heat oil in a large pan, Dutch oven or deep-fryer.
Peel the eggplant and slice into 1/4-inch thick slices. Coat each side of the eggplant with the flour.
In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat both sides. Then take your bread crumbs and do the same to coat each side.
Once the oil is hot, put the eggplant in the hot oil and fry until golden brown. You can also use a deep-fryer and leave in for about 2 to 3 minutes.
Once all of the eggplant has been fried, get a rectangular baking pan and start the layering by adding the marinara sauce to the bottom of the pan, then the eggplant, more sauce, fresh mozzarella, Romano cheese, and continue to layer until you have reached the top of the pan. Top off with sauce, mozzarella, and grated Romano
Place the eggplant into the oven and cook for 20 to 25 minutes.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Per Serving (excluding unknown items): 2265 Calories; 129g Fat (50.6% calories from fat); 134g Protein; 149g Carbohydrate; 39g Dietary Fiber; 1169mg Cholesterol; 6730mg Sodium. Exchanges: 5 Grain(Starch); 15 1/2 Lean Meat; 11 Vegetable; 16 Fat.
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|Serving Size: 1 recipe (3050g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 1994 (51%)|
|Amt Per Serving||% DV|
|Total Fat 221.6g||295 %|
|Saturated Fat 69.4g||347 %|
|Monounsaturated Fat 90g|
|Polyunsanturated Fat 45.2g|
|Cholesterol 1975.6mg||608 %|
|Sodium 7759mg||268 %|
|Potassium 6647.7mg||175 %|
|Total Carbohydrate 311.8g||92 %|
|Dietary Fiber 65.2g||261 %|
|Sugars, other 246.6g|
|Protein 174.4g||249 %|
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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: 3884
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