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Eggplant Parmigiana Pasta Casserole
CUPCAKES AND KALE CHIPS19Ingredients
60Minutes
360Calories
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Ingredients
US|METRIC
7 SERVINGS
- 4 cups eggplant (cut into about ½ inch cubes)
- 1 tsp. kosher salt
- 1/2 Tbsp. olive oil
- 1/2 onion (a large or one medium, chopped)
- 2 cloves garlic (minced)
- 1/2 tsp. dried oregano
- 1 tsp. dried parsley
- 1 tsp. dried basil
- 1/8 tsp. crushed red pepper (optional)
- 1/2 cup dry red wine
- 28 oz. crushed tomatoes (I always use Tuttorosso)
- salt
- pepper
- 8 oz. penne (or ziti, cooked slightly al dente, according to package instructions, I used gluten-free quinoa pasta)
- 8 oz. mozzarella (thinly sliced, I used fresh mozzarella, though I am sure the regular kind will work just fine)
- 1/2 cup grated Parmesan cheese
- 1/2 cup seasoned bread crumbs (Italian, I used gluten-free)
- Parmesan cheese (optional)
- pasta sauce (optional)
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium1010mg42% |
| Potassium620mg18% |
| Protein19g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate43g14% |
| Dietary Fiber5g20% |
| Sugars3g |
| Vitamin A25% |
| Vitamin C20% |
| Calcium35% |
| 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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