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Ingredients
US|METRIC
8 SERVINGS
- 2 eggplant
- 3 Tbsp. Bertolli Classico Olive Oil
- 1 lb. sweet italian sausage links, cut into
- 2 cloves garlic (sliced)
- 1 lb. penne pasta, cooked and drained
- 1 jar Bertolli Organic Olive Oil, Basil and Garlic Sauce
- 1 lb. mozzarella cheese (chopped)
- 1 1/2 cups Pecorino Romano cheese (divided)
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Directions
- Lightly salt eggplant and drain in colander, if desired, about 30 minutes.
- Preheat oven to 375°.
- Rinse eggplant, then drain on paper towels; pat to dry. Brush eggplant with Olive Oil, then arrange on baking sheet. Bake, turning once, 30 minutes or until golden; set aside.
NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories580Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat15g75% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium870mg36% |
| Potassium520mg15% |
| Protein35g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate54g18% |
| Dietary Fiber6g24% |
| Sugars5g |
| Vitamin A10% |
| Vitamin C6% |
| Calcium80% |
| Iron10% |
* 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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