Skinny Eggplant Parmesan Pasta

TWO PURPLE FIGS
11Ingredients
30Minutes
660Calories

Ingredients

US|METRIC
  • 4 japanese eggplants (large, sliced into 1/4 inch slices, totalling to 6 cups)
  • 1/4 teaspoon salt
  • 1 pinch black pepper
  • 2 teaspoons dried oregano
  • 2 tablespoons olive oil
  • sun-dried tomato pesto
  • 1/4 cup sun-dried tomatoes
  • 2 tablespoons canned tomatoes (crushed)
  • 1 pound 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

    660Calories
    Sodium13% DV300mg
    Fat22% DV14g
    Protein43% DV22g
    Carbs39% DV116g
    Fiber72% DV18g
    Calories660Calories from Fat130
    % DAILY VALUE
    Total Fat14g22%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol<5mg1%
    Sodium300mg13%
    Potassium1480mg42%
    Protein22g43%
    Calories from Fat130
    % DAILY VALUE
    Total Carbohydrate116g39%
    Dietary Fiber18g72%
    Sugars14g28%
    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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