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Ingredients
US|METRIC
6 SERVINGS
- 2 lb. eggplant (sliced 1/2-inch thick)
- sea salt
- 3 Tbsp. extra-virgin olive oil (plus 1 tablespoon, plus 2 tablespoons)
- 1 lb. penne pasta
- 2 cups tomato sauce (basic, recipe follows)
- 1/2 cup bread crumb fresh
- pepper
- salt
- 1/3 cup caciocavallo (grated, or pecorino)
- 4 sprigs fresh basil (roughly torn)
- 1/4 cup extra-virgin olive oil
- 1 Spanish onion (chopped in 1/4 inch dice)
- 4 garlic cloves (peeled and thinly sliced)
- 3 Tbsp. fresh leav thyme (chopped, or 1 tablespoon dried)
- 1/2 carrots (medium, finely shredded)
- 56 oz. tomatoes (peeled whole, crushed by hand and juices reserved)
- salt
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NutritionView More
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650Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories650Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium890mg37% |
| Potassium1520mg43% |
| Protein19g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate97g32% |
| Dietary Fiber13g52% |
| Sugars22g |
| Vitamin A80% |
| Vitamin C70% |
| Calcium15% |
| Iron25% |
* 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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