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Suggest a better descriptionEggplant Parmesan Pasta
Preheat the oven to 425 degrees. Beat 1 egg. Dip two 1/2-inch-thick eggplant slices in egg, coat with 2 tablespoons panko, and season with salt and pepper to taste. Place on a baking sheet lined with parchment paper, mist with nonstick cooking spray and bake 10 minutes a side. Meanwhile, cook 2 ounces whole wheat angel hair pasta. Toss pasta with 1/2 cup warmed marinara and top with baked eggplant, 2 tablespoons torn basil leaves, and 2 tablespoons grated Parmesan.
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Serving Size: 1 Serving (204g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 299 | ||
Calories from Fat: 92 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.2g | 14 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 191.4mg | 59 % | |
Sodium 996.2mg | 34 % | |
Potassium 523.8mg | 14 % | |
Total Carbohydrate 38.3g | 11 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 33.7g | ||
Protein 12.8g | 18 % | |
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: 299
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