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
280
14% daily value
12 servings
                                       
                                            balanced, low-​sugar, vegetarian
     

Fat

18% 12

Saturated

21% 4

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

11% 34

Carbs (net)

- 30

Fiber

12% 3

Sugars

- 4

Sugars, added

- 0

Protein

22% 11

Cholesterol

6% 19

Sodium

16% 388

Calcium

14% 139

Magnesium

9% 37

Potassium

7% 306

Iron

5% 1

Zinc

11% 1

Phosphorus

25% 173

Vitamin A

7% 62

Vitamin C

6% 5

Thiamin (B1)

6% 0

Riboflavin (B2)

9% 0

Niacin (B3)

7% 1

Vitamin B6

11% 0

Folate equivalent (total)

7% 26

Folate (food)

- 26

Folic acid

- 0

Vitamin B12

7% 0

Vitamin D

1% 0

Vitamin E

8% 1

Vitamin K

11% 13
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