Spaghetti With Tomato Sauce and Pan-Fried Eggplant Recipe

Spaghetti With Tomato Sauce and Pan-Fried Eggplant Recipe
9 Ingredients
  • 2 tablespoons plus 1/2 cup extra-virgin olive oil, divided
  • 1 medium onion, chopped (about 1 cup)
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1 (28-ounce) can plum tomatoes
  • 1 teaspoon sugar
  • Kosher salt and freshly ground black pepper
  • 1 pound spaghetti
  • 4 medium Japanese eggplants (about 1 pound) ends trimmed, thinly sliced
  • Grated Parmesan
Nutrition
802
40% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

56% 36

Saturated

25% 5

Trans

- 0

Monounsaturated

- 25

Polyunsaturated

- 4

Carbs

35% 104

Carbs (net)

- 94

Fiber

39% 10

Sugars

- 14

Sugars, added

- 1

Protein

36% 18

Cholesterol

- 0

Sodium

49% 1170

Calcium

7% 70

Magnesium

25% 101

Potassium

29% 1012

Iron

15% 3

Zinc

15% 2

Phosphorus

43% 299

Vitamin A

9% 85

Vitamin C

54% 32

Thiamin (B1)

15% 0

Riboflavin (B2)

9% 0

Niacin (B3)

19% 4

Vitamin B6

23% 0

Folate equivalent (total)

19% 78

Folate (food)

- 78

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

32% 6

Vitamin K

52% 42
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