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Ingredients
US|METRIC
4 SERVINGS
- 4 Japanese eggplants (large, sliced into 1/4 inch slices, totalling to 6 cups)
- 1/4 tsp. salt
- 1 pinch black pepper
- 2 tsp. dried oregano
- 2 Tbsp. olive oil
- sun-dried tomato pesto
- 1/4 cup sun-dried tomatoes
- 2 Tbsp. canned tomatoes (crushed)
- 1 lb. fettuccine (box of, or your favorite pasta, gluten free if needed)
- Parmesan cheese (for sprinkling, optional)
- chopped walnuts (for sprinkling, optional)
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NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories660Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium300mg13% |
| Potassium1480mg42% |
| Protein22g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate116g39% |
| Dietary Fiber18g72% |
| Sugars14g |
| Vitamin A6% |
| Vitamin C20% |
| 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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