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Eggplant Slices, Tomatoes, and Mozzarella
- 3/4 cup all-purpose flour
- 2 eggplants, sliced crosswise 1/2 inch thick
- 1 cup vegetable oil for frying
- 4 tomatoes, sliced
- 12 ounces mozzarella cheese, thinly sliced
- 1/2 cup olive oil
- 2 anchovy fillets, chopped
- 2 cloves garlic, finely chopped
- 1/2 cup chopped fresh basil
- 1 teaspoon white vinegar
- salt and ground black pepper to taste
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|Serving Size 1/6 of a recipe|
|Amount Per Serving|
|Total Fat 31.3g|
|Saturated Fat 8.8g|
|Total Carbohydrate 19.3g|
|Dietary Fiber 2.6g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|