Eggplant Parmesan Pasta Bake

THE BREWER AND THE BAKER
9Ingredients
75Minutes
240Calories

Ingredients

US|METRIC
  • 8 ounces dry pasta (I used whole wheat)
  • olive oil
  • 3 pounds eggplant (cut in 1/2-inch slices)
  • salt
  • pepper
  • 2 1/4 cups marinara sauce (divided)
  • 4 ounces fresh mozzarella (torn into small pieces)
  • 1/4 cup shredded Parmesan
  • basil leaves
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    NutritionView More

    240Calories
    Sodium30% DV710mg
    Fat17% DV11g
    Protein20% DV10g
    Carbs10% DV29g
    Fiber40% DV10g
    Calories240Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol20mg7%
    Sodium710mg30%
    Potassium870mg25%
    Protein10g20%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate29g10%
    Dietary Fiber10g40%
    Sugars13g26%
    Vitamin A20%
    Vitamin C10%
    Calcium20%
    Iron8%

    * 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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