10 Ingredients
  • 1 large eggplant (about 1 1/2 lb.), ends trimmed, sliced into 1/4-inch-thick rounds
  • Salt
  • 5 tablespoons olive oil
  • 1 pound spaghetti
  • 1 pint cherry tomatoes, quartered
  • 1/2 cup finely chopped fresh basil
  • 1 small clove garlic, finely chopped
  • 1/2 cup grated parmesan
  • Salt and pepper
  • 1 1/2 cups ricotta
Nutrition
561
28% daily value
6 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

36% 23

Saturated

43% 9

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 2

Carbs

22% 67

Carbs (net)

- 61

Fiber

25% 6

Sugars

- 7

Sugars, added

- 0

Protein

44% 22

Cholesterol

13% 38

Sodium

32% 775

Calcium

28% 279

Magnesium

18% 73

Potassium

17% 612

Iron

11% 2

Zinc

15% 2

Phosphorus

49% 346

Vitamin A

14% 125

Vitamin C

17% 10

Thiamin (B1)

9% 0

Riboflavin (B2)

14% 0

Niacin (B3)

12% 2

Vitamin B6

14% 0

Folate equivalent (total)

13% 52

Folate (food)

- 52

Folic acid

- 0

Vitamin B12

5% 0

Vitamin D

0% 0

Vitamin E

12% 2

Vitamin K

32% 25
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