Diethood · by Katerina Petrovska★ 4.8 (4)
Eggplant Pasta
NUTRITION · PER SERVING40M COOK
CAL 23%·PRO 38%
CARBS 59G51% OF CAL
5G FIBER0G ADDED8G INTRINSIC45G OTHER8G TOTAL SUGAR
FAT 17G34% OF CAL
7G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked penne with tender eggplant, tomatoes, and a blend of ricotta and mozzarella cheese. Hearty and cheesy, it's comfort food at its best.
mainitalianpastacasserole🥧 baking dish🍳 skillet🔥 ovenvegetarian
View the full recipe on Diethood →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound penne pasta
- butter (for greasing the baking dish)
- 3 tablespoons olive oil
- 3 cloves garlic (minced)
- 2 small eggplants (washed and diced into 1-inch cubes.)
- salt and freshly ground black pepper (to taste)
- 28 ounce can of diced tomatoes (do not drain)
- 1 tub (15-ounces) part-skim ricotta cheese
- 2 cups part-skim shredded mozzarella cheese (divided)
- 3 tablespoons thinly sliced fresh basil leaves
- olive oil
At a glance
PER SERVING · TIME 40M
CAL 23%·PRO 38%
CARBS 59G51% OF CAL
5G FIBER0G ADDED8G INTRINSIC45G OTHER8G TOTAL SUGAR
FAT 17G34% OF CAL
7G SAT11G 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
- 15m
- Cook
- 20m
- Sodium
- 450mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 571mg
- Calcium
- 412mg
- Iron
- 0.95mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 450MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.