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Ingredients
US|METRIC
6 SERVINGS
- 1 lb. fusilli
- 3 whole eggplants (Medium)
- olive oil
- 1 whole onion (Medium, Diced)
- 4 cloves garlic (Finely Chopped)
- 28 oz. diced tomatoes (weight)
- fresh basil
- salt
- pepper
- Parmesan cheese (To Taste)
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium180mg8% |
| Potassium550mg16% |
| Protein13g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate66g22% |
| Dietary Fiber4g16% |
| Sugars7g |
| Vitamin A25% |
| Vitamin C35% |
| Calcium8% |
| 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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Reviews(1)
Kimberly Heikkinen 6 years ago
I’m sorry but I love eggplant and I wasn’t thrilled with the dish. The skin should come off because it doesn’t get soft enough. It’s also a bit bland and needed tons of cheese.