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Baked Pasta With Eggplant/aubergines
BLEEDING ESPRESSO12Ingredients
85Minutes
490Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3 eggplants (medium)
- 200 grams pancetta (cubed, optional)
- 1 clove garlic (minced)
- 1 jar tomato sauce (or peeled tomatoes)
- 3 basil leaves (large)
- 500 grams short pasta (like penne, rigatoni, or fusilli)
- 1 mozzarella (medium ball of)
- Equal (size ball of provola or your favorite mild, meltable cheese)
- flour (optional)
- olive oil
- salt
- grated Parmesan cheese
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories490Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol75mg25% |
| Sodium1260mg53% |
| Potassium1290mg37% |
| Protein25g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate59g20% |
| Dietary Fiber12g48% |
| Sugars17g |
| Vitamin A25% |
| Vitamin C15% |
| Calcium30% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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