14 Ingredients
  • Olive oil
  • 2 tablespoons butter
  • 1 large Vidalia onion, chopped
  • 3 large eggplants, chopped (5 cups)
  • 3 whole garlic cloves, peeled
  • Leaves from 10 to12 sprigs of fresh basil
  • Kosher salt
  • 10 to15 plum tomatoes
  • Freshly ground black pepper
  • Pinch of sugar
  • 1 1/2 pounds dry fettucine
  • 1/2 pound packaged mozzarella, cut into 1/2-cubes
  • 1.1 pounds fresh mozzarella, cut into 1/2-cubes
  • 1/2 cup freshly grated Parmesan cheese
Nutrition
1126
56% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

57% 37

Saturated

84% 17

Trans

- 0

Monounsaturated

- 14

Polyunsaturated

- 3

Carbs

51% 153

Carbs (net)

- 140

Fiber

50% 12

Sugars

- 19

Sugars, added

- 0

Protein

93% 46

Cholesterol

26% 79

Sodium

68% 1624

Calcium

61% 612

Magnesium

40% 159

Potassium

37% 1303

Iron

22% 4

Zinc

36% 5

Phosphorus

110% 768

Vitamin A

31% 283

Vitamin C

58% 35

Thiamin (B1)

23% 0

Riboflavin (B2)

26% 0

Niacin (B3)

25% 5

Vitamin B6

35% 1

Folate equivalent (total)

22% 89

Folate (food)

- 113

Folic acid

- 0

Vitamin B12

29% 2

Vitamin D

0% 0

Vitamin E

16% 3

Vitamin K

39% 31
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