Pasta with Eggplant Recipe | Yummly

Pasta with Eggplant

THE PIONEER WOMAN(1)
10Ingredients
15Minutes
360Calories
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Ingredients

US|METRIC
  • 1 pound fusilli
  • 3 whole eggplants (Medium)
  • olive oil
  • 1 whole onion (Medium, Diced)
  • 4 cloves garlic (Finely Chopped)
  • 28 ounces diced tomatoes (weight)
  • fresh basil
  • salt
  • pepper
  • Parmesan cheese (To Taste)
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    NutritionView More

    360Calories
    Sodium8% DV180mg
    Fat9% DV6g
    Protein25% DV13g
    Carbs22% DV66g
    Fiber16% DV4g
    Calories360Calories from Fat50
    % DAILY VALUE
    Total Fat6g9%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol<5mg1%
    Sodium180mg8%
    Potassium550mg16%
    Protein13g25%
    Calories from Fat50
    % DAILY VALUE
    Total Carbohydrate66g22%
    Dietary Fiber4g16%
    Sugars7g14%
    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.

    Reviews(1)

    Kimberly Heikkinen 2 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.

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