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Eggplant Spaghetti Sandwiches - Sicilian Doppiette di Melanzane
THE PETITE COOK9Ingredients
50Minutes
390Calories
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Ingredients
US|METRIC
8 SERVINGS
- 300 grams spaghetti
- 3 cups tomato sauce (homemade)
- 1 handful fresh basil leaves (roughly chopped)
- 2 eggplants (medium, cut vertically into slices)
- olive oil (Vegetable, for frying)
- 1 mozzarella (drained and finely cubed)
- 1/2 cup Parmesan cheese
- sea salt
- black pepper
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories390Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol30mg10% |
Sodium780mg33% |
Potassium750mg21% |
Protein17g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate51g17% |
Dietary Fiber9g36% |
Sugars13g |
Vitamin A25% |
Vitamin C10% |
Calcium25% |
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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