Photo: Markus Spiske
Eggplant Tomato Bake
12 ingredients
4 servings
openrecipes
"Eggplant, tomato, and cheeses are layered, baked, then served over pasta. An easy and delicious Italian meal."
Estimated Nutrition (whole recipe, rough)
1213
Calories
50g
Protein
39g
Fat
159g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup dry bread crumbs
- 2 tablespoons Italian seasoning
- 2 eggs
- 2 tablespoons water
- 1 small eggplant, sliced into 1/4 inch rounds
- 1 tablespoon peanut oil
- 1 (14 ounce) jar spaghetti sauce
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 1 tomato, thinly sliced
- 1 (8 ounce) package angel hair pasta
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes