Directions:
- For the eggplant, place the rounds in the buttermilk and allow to soak for 2 hours. During soaking, mix the breadcrumbs, cheese powder, parsley and thyme in a bowl, mixing well.
- Once the eggplant is soaked, preheat the oil to 350 degrees F in a deep-fryer or large, heavy-bottomed pot. Dredge each eggplant round in the flour, egg wash and finally the breadcrumbs, ensuring to coat well. Once breaded, fry the eggplant, in batches, for 1 1/2 minutes. Flip and finish for a final 1 minute. Then remove to paper towels and allow excess oil to drain. Season with salt and pepper.
- Next, in a saucepan, warm the prepared red sauce until on the verge of simmering. Then add the cooked pasta and stir. Warm for 2 minutes. After heating, remove and portion to plates and top with 2 slices cooked eggplant. Finish with the reserved Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3530.25 Kcal (14780 kJ) | ||
| Calories from fat | 2804.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 311.58g | 479% | |
|---|---|---|---|
| Cholesterol | 341.27mg | 114% | |
| Sodium | 793.21mg | 33% | |
| Potassium | 3184.06mg | 68% | |
| Total Carbs | 168.88g | 56% | |
| Sugars | 51.73g | 207% | |
| Dietary Fiber | 35.32g | 141% | |
| Protein | 47.03g | 94% | |
| Vitamin C | 56.1mg | 94% | |
| Iron | 5.8mg | 32% | |
| Calcium | 565.3mg | 57% | |
| Amount Per 100 g | |||
| Calories | 197.83 Kcal (828 kJ) | ||
| Calories from fat | 157.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.46g | 479% | |
|---|---|---|---|
| Cholesterol | 19.12mg | 114% | |
| Sodium | 44.45mg | 33% | |
| Potassium | 178.43mg | 68% | |
| Total Carbs | 9.46g | 56% | |
| Sugars | 2.9g | 207% | |
| Dietary Fiber | 1.98g | 141% | |
| Protein | 2.64g | 94% | |
| Vitamin C | 3.1mg | 94% | |
| Iron | 0.3mg | 32% | |
| Calcium | 31.7mg | 57% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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