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Eggplant Parmesan Pasta
THE GIRL IN THE LITTLE RED KITCHEN19Ingredients
45Minutes
1010Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 lb. shells (uncooked Barilla Medium)
- 3 Tbsp. avocado oil (divided)
- 1 eggplant (Sicilian, cut into ½ inch dice)
- 1 tsp. kosher salt
- 2 cups cherry tomatoes (halved)
- 1 large garlic clove (minced)
- 1/4 cup chicken stock (or dry white wine)
- 1/2 Tbsp. unsalted butter
- 4 oz. fresh mozzarella (cut into small ½ inch sized pieces)
- basil pesto (recipe to follow)
- Parmesan cheese (to finish)
- 1 cup fresh basil
- 1 garlic clove
- 2 Tbsp. toasted walnuts
- 1/4 cup Parmesan cheese
- 1/2 lemon (juiced)
- 1 cup extra virgin olive oil
- kosher salt
- pepper
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NutritionView More
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1010Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1010Calories from Fat710 |
% DAILY VALUE |
Total Fat79g122% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol35mg12% |
Sodium1170mg49% |
Potassium780mg22% |
Protein21g |
Calories from Fat710 |
% DAILY VALUE |
Total Carbohydrate60g20% |
Dietary Fiber8g32% |
Sugars8g |
Vitamin A30% |
Vitamin C45% |
Calcium35% |
Iron20% |
* 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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