Photo: Eaters Collective
Baking Sheet Spaghetti with Roasted Peppers & Eggplant
12 ingredients
Serves 6
openrecipes
Estimated Nutrition (whole recipe, rough)
880
Calories
33g
Protein
29g
Fat
122g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- Olive oil
- Salt
- 1 eggplant, cut into half moons
- 2 red peppers, cut into 4 pieces each
- 1 onion, quartered
- 4 cloves garlic, unpeeled
- 5 medium tomatoes
- 1 teaspoon smoked paprika
- 1 pound spaghetti, cooked 2 min short of al dente
- 1/3 pound mozzarella, torn into bite-sized pieces
- 1/3 cup panko breadcrumbs
- 1/3 cup grated Parmesan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes