Fried Eggplant and Mozzarella with a Roasted Marinara Dipping Sauce

Vegetarian
Popular
Health score
14%
Fried Eggplant and Mozzarella with a Roasted Marinara Dipping Sauce
45 min.
4
575kcal

Suggestions


Indulge in the delightful fusion of flavors with our Fried Eggplant and Mozzarella with a Roasted Marinara Dipping Sauce! This vegetarian dish not only celebrates the freshness of ingredients but also takes comfort food to new heights. Imagine crispy, golden-brown eggplant sandwiches, perfectly melded with creamy mozzarella and fragrant basil, all enveloped in a crunchy breadcrumb coating. It’s an absolute crowd-pleaser, perfect for lunch, dinner, or as a main dish for casual gatherings.

The preparation is a delightful experience, starting with the salting of eggplant slices to remove excess moisture, enhancing their texture and flavor. As you assemble the sandwiches, you'll be enticed by the aroma of fresh mozzarella and the vibrant hint of basil. Once fried to perfection, these oval treats become irresistibly addictive! Each bite delivers a satisfying crunch followed by the oozy goodness of melted cheese paired with the herbal notes of basil.

To elevate this sensory journey, we serve these delectable sandwiches alongside a roasted marinara dipping sauce, bringing rich tomato flavors into the mix. Not only does this dish offer a beautiful presentation, but it also creates the perfect opportunity for sharing and indulging with family and friends. Your culinary skills will shine, and your guests will be raving about this dish long after the meal is over. So roll up your sleeves and get ready to enjoy the comforting essence of Fried Eggplant and Mozzarella!

Ingredients

  • servings basil leaves 
  • cup bread crumbs 
  • servings coarse salt 
  • large eggs lightly beaten ()
  •  eggplant thinly sliced ()
  • 0.5 cup flour 
  • pound mozzarella cheese fresh thinly sliced ()
  • servings oil for frying

Equipment

    Directions

    1. Sprinkle the salt onto the eggplants slices and let rest for 20 minutes.
    2. Rinse the salt from the eggplant slices and pat them dry.
    3. Form sandwiches out of 2 slices of eggplant with a slice of mozzarella and a basil leaf in the middle.
    4. Dredge the eggplant sandwiches in the flour.
    5. Dip them into the egg and then in the bread crumbs to coat.
    6. Fry in oil until golden brown, about 2-4 minutes each.
    7. Cut into four and serve with a tasty tomato sauce.

    Nutrition Facts

    Calories575kcal
    Protein23.02%
    Fat48.69%
    Carbs28.29%

    Properties

    Glycemic Index
    50.5
    Glycemic Load
    10.3
    Inflammation Score
    -7
    Nutrition Score
    23.14565205574%

    Flavonoids

    Delphinidin
    98.12mg
    Quercetin
    0.05mg

    Nutrients percent of daily need

    Calories:575.43kcal
    28.77%
    Fat:31.14g
    47.9%
    Saturated Fat:15.9g
    99.38%
    Carbohydrates:40.72g
    13.57%
    Net Carbohydrates:35.61g
    12.95%
    Sugar:6.98g
    7.75%
    Cholesterol:136.08mg
    45.36%
    Sodium:1122.87mg
    48.82%
    Alcohol:0g
    100%
    Alcohol %:0%
    100%
    Protein:33.12g
    66.24%
    Calcium:645.38mg
    64.54%
    Phosphorus:516.2mg
    51.62%
    Selenium:35.57µg
    50.81%
    Vitamin B12:2.79µg
    46.52%
    Vitamin B2:0.61mg
    35.76%
    Manganese:0.68mg
    34.07%
    Vitamin B1:0.47mg
    31.21%
    Zinc:4.17mg
    27.82%
    Folate:97.85µg
    24.46%
    Fiber:5.1g
    20.42%
    Vitamin A:965.91IU
    19.32%
    Vitamin B3:3.6mg
    18.01%
    Vitamin K:18.78µg
    17.88%
    Iron:3.08mg
    17.08%
    Magnesium:56.54mg
    14.14%
    Potassium:441.22mg
    12.61%
    Copper:0.21mg
    10.67%
    Vitamin B6:0.2mg
    10.1%
    Vitamin B5:0.89mg
    8.95%
    Vitamin E:1.23mg
    8.18%
    Vitamin D:0.7µg
    4.69%
    Vitamin C:2.88mg
    3.49%