Eggplant Parmesan Pasta { Gluten Free }

The Noshery
16Ingredients
530Calories
80Minutes

Ingredients

  • 4 slices gluten free bread
  • 4 eggplants (long, about 2 pounds, diced)
  • salt
  • pepper
  • 8 ounces gluten-free pasta
  • 1 cup tomato sauce (recipe follows)
  • 4 basil leaves (large, chiffonade)
  • 1/2 pound fresh mozzarella (torn)
  • parmigiano (freshly grated, Reggiano)
  • virgin olive oil (Extra-)
  • 1/4 cup olive oil
  • 1 yellow onion (diced)
  • 4 garlic cloves (minced)
  • 3 tablespoons fresh thyme leaves (chopped)
  • 1 medium carrot (finely grated)
  • 28 ounces crushed tomatoes
Read Directions

NutritionView more

530Calories
Sodium33%DV780mg
Fat31%DV20g
Protein43%DV22g
Carbs24%DV71g
Fiber68%DV17g

PER SERVING *

Calories530Calories from Fat180
% DAILY VALUE*
Total Fat20g31%
Saturated Fat7g35%
Trans Fat
Cholesterol30mg10%
Sodium780mg33%
Potassium1580mg45%
Protein22g43%
Calories from Fat180
% DAILY VALUE*
Total Carbohydrate71g24%
Dietary Fiber17g68%
Sugars14g28%
Vitamin A
Vitamin C
Calcium
Iron

* 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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