Try this Eggplant Parmesan Pasta recipe, or contribute your own.
Suggest a better descriptionPreheat 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 (619g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 420 | ||
Calories from Fat: 121 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 222.9mg | 69 % | |
Sodium 1116.7mg | 39 % | |
Potassium 1337.3mg | 35 % | |
Total Carbohydrate 58.1g | 17 % | |
Dietary Fiber 16.2g | 65 % | |
Sugars, other 41.9g | ||
Protein 19.8g | 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: 420
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