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Ingredients
US|METRIC
6 SERVINGS
- 8 oz. elbow macaroni
- 1/4 cup olive oil
- 2 Tbsp. freshly grated Parmesan cheese (or Gruyère or Emmenthaler)
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/4 cup fresh chives (minced)
- 1/2 cup canola oil
- 2 eggplants (about 1 1/2 pounds total, trimmed and each cut lengthwise into 6 slices about 1/2 inch thick)
- 1/2 tsp. salt
- 3 ripe tomatoes (about 1 pound, cut into 1/2-inch-thick slices)
- 1 cup shredded cheddar cheese (about 4 ounces)
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NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories520Calories from Fat320 |
| % DAILY VALUE |
| Total Fat35g54% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium750mg31% |
| Potassium680mg19% |
| Protein13g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber7g28% |
| Sugars7g |
| Vitamin A15% |
| Vitamin C20% |
| 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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