Directions:
- Slice eggplant lengthwise, about 1/4 in thick.
- Whisk the lemon juice, parsley and salt and pepper together in a large bowl, slowly pour in the olive oil while whisking, then slowly pour in the 1/2 cup of vegetable oil while whisking.
- Cut the lasagne noodles in thick strips.
- Stir in the tomatoes, capers, onion, pasta, mozzarella, and olives. Set aside.
- Heat the frying oil in a large frying pan to about 350°F (or hot enough to fry to a golden brown).
- Whisk together the eggs and half-and-half.
- Dredge the eggplant slices in the flour, then in the egg wash.
- Fry each slice of eggplant for about 2 minutes on each side or until golden brown. Lay on paper towels to drain and cover with a cloth towel to keep warm.
- Lay two or three slices of eggplant on each plate and pile the pasta salad in the center only to allow the edges to stay nice and crispy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1479.26 Kcal (6193 kJ) | ||
| Calories from fat | 810.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 90.09g | 139% | |
|---|---|---|---|
| Cholesterol | 141.61mg | 47% | |
| Sodium | 1657.71mg | 69% | |
| Potassium | 1979.04mg | 42% | |
| Total Carbs | 140.71g | 47% | |
| Sugars | 7.87g | 31% | |
| Dietary Fiber | 15.79g | 63% | |
| Protein | 31.05g | 62% | |
| Vitamin C | 47mg | 78% | |
| Iron | 3.7mg | 21% | |
| Calcium | 534.6mg | 53% | |
| Amount Per 100 g | |||
| Calories | 223.65 Kcal (936 kJ) | ||
| Calories from fat | 122.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.62g | 139% | |
|---|---|---|---|
| Cholesterol | 21.41mg | 47% | |
| Sodium | 250.62mg | 69% | |
| Potassium | 299.21mg | 42% | |
| Total Carbs | 21.27g | 47% | |
| Sugars | 1.19g | 31% | |
| Dietary Fiber | 2.39g | 63% | |
| Protein | 4.69g | 62% | |
| Vitamin C | 7.1mg | 78% | |
| Iron | 0.6mg | 21% | |
| Calcium | 80.8mg | 53% | |
* 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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