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Eggplant Parmesan Pasta { Gluten Free }
THE NOSHERY16Ingredients
80Minutes
580Calories
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Ingredients
US|METRIC
6 SERVINGS
- 4 slices gluten free bread
- 4 eggplants (long, about 2 pounds, diced)
- salt
- pepper
- 8 oz. gluten-free pasta
- 1 cup tomato sauce (recipe follows)
- 4 basil leaves (large, chiffonade)
- 1/2 lb. fresh mozzarella (torn)
- parmigiano (freshly grated, Reggiano)
- virgin olive oil (Extra-)
- 1/4 cup olive oil
- 1 yellow onion (diced)
- 4 garlic cloves (minced)
- 3 Tbsp. fresh thyme leaves (chopped)
- 1 medium carrot (finely grated)
- 28 oz. crushed tomatoes
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium890mg37% |
| Potassium1590mg45% |
| Protein23g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate80g27% |
| Dietary Fiber18g72% |
| Sugars15g |
| Vitamin A70% |
| Vitamin C40% |
| Calcium35% |
| Iron25% |
* 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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