Eat healthy! With the right recipe and a lot of favor. Enjoy!
1. Preheat the oven to 350 degrees. Coat an 8 x 8- inch baking pab with nonstick cooking oil or olive oil.
2. In a medium saucepan, add the eggplant and enough water just to cover. Bring to a boil and cook until just tender, not mushy (< 10 min.) Drain.
3. Add the garlic, basil and parsley; stir to combine. Cover and let stand about 10 min.
4. Meanwhile, cook ziti according to package directions, omitting salt. Drain and keep warm.
5. Add tomato sauce to the eggplant mixture and stir lightly to blend.
6. Spread the ziti mixture over the bottom of the prepared baking pan and top with the eggplant mixture. Sprinkle evenly with cheese.
7. Bake, uncovered, about 25 minutes until thoroughly heated through.
Do not over cook the eggplant or the pasta. Remember both will be cooked more in the oven.
To add variety add cooked cubed chicken or small shrimp.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 152 | ||
Calories from Fat: 47 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 13.5mg | 4 % | |
Sodium 140.1mg | 5 % | |
Potassium 419.8mg | 11 % | |
Total Carbohydrate 19.5g | 6 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 14.4g | ||
Protein 7.4g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 152
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