Try this Spaghetti with Eggplant and Garlic recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan, sauté the eggplant in the oil over medium heat for 15 minutes. Add the tomatoes, mushrooms, salt, pepper, basil, and oregano, and cook 5 minutes more. Stir in the garlic and cook another 2 minutes. Toss in the spaghetti and garnish with the Parmesan cheese.
Recipe from: Vegetarian Cooking for Good Health by Gary Null
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Serving Size: 1 Serving (770g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 738 | ||
Calories from Fat: 366 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.6g | 54 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 27.1g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 5.5mg | 2 % | |
Sodium 1499.4mg | 52 % | |
Potassium 1477.5mg | 39 % | |
Total Carbohydrate 79.5g | 23 % | |
Dietary Fiber 15.8g | 63 % | |
Sugars, other 63.7g | ||
Protein 19.9g | 28 % | |
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: 738
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