An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (2)
Cheesy Fresh Tomato Eggplant Casserole
NUTRITION · PER SERVING55M COOK
CAL 24%·PRO 39%
CARBS 55G47% OF CAL
10G FIBER0G ADDED8G INTRINSIC38G OTHER8G TOTAL SUGAR
FAT 22G41% OF CAL
8G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty eggplant and pasta casserole with homemade tomato sauce, fresh herbs, and melted mozzarella and parmesan cheese. Flavorful and wholesome.
mainitaliancasserolepasta🥧 baking dish🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 medium round eggplants (approximately 1 pound) (500 grams)
- 1 teaspoon salt
- 4 cups cooked penne pasta* (or rigatoni or mezzi maniche)
- 1 lb skinned and chopped fresh ripe tomatoes (500 grams)
- 3 tablespoons olive oil
- 1-2 cloves garlic finely chopped
- 1 teaspoon oregano (3/4 gram)
- 1 teaspoon basil (3/4 gram)
- 1-2 pinches hot pepper flakes if desired
- 8 tablespoons freshly grated parmesan cheese (divided)
- 1 cup fresh mozzarella cubed (125 grams)
- 4-5 fresh basil leaves
At a glance
PER SERVING · TIME 55M
CAL 24%·PRO 39%
CARBS 55G47% OF CAL
10G FIBER0G ADDED8G INTRINSIC38G OTHER8G TOTAL SUGAR
FAT 22G41% OF CAL
8G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 25m
- Sodium
- 1176mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 647mg
- Calcium
- 290mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1176MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.