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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup olive oil
- 2 lb. eggplant (3 medium or 2 large, about 12 cups diced into 1/2-inch pieces)
- 1/2 tsp. kosher salt
- 2 cloves garlic (minced)
- 1 Tbsp. sun dried tomatoes (jarred, finely chopped)
- 1 1/4 cups panko (Italian, use gluten free as needed*)
- 1/2 cup grated Parmesan cheese (not shredded)
- freshly ground black pepper
- 1 jar marinara sauce
- 12 oz. spaghetti
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NutritionView More
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800Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories800Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium1490mg62% |
| Potassium1370mg39% |
| Protein25g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate121g40% |
| Dietary Fiber16g64% |
| Sugars25g |
| Vitamin A30% |
| Vitamin C15% |
| Calcium25% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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