Photo: Joseph Gonzalez
Big Girls, Test Kitchen: Meatless Monday Deconstructed Eggplant Parm
15 ingredients
openrecipes
Estimated Nutrition (whole recipe, rough)
1014
Calories
42g
Protein
17g
Fat
173g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
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
- Eggplant Parmesan Rigatoni
- Simplified Classic
- Eggplant, Pasta, Mozzarella
- Ingredients
- 1 medium eggplant, cut into 1-inch cubes
- 1 Vidalia or Spanish onion, diced
- 2 garlic cloves, minced
- ¼ teaspoon crushed red pepper flakes
- 2 cups marinara sauce or tomato puree*
- 1 plum tomato, seeded and diced
- 1 pound rigatoni (I used meze)
- 10 basil leaves, torn
- ½ pound perlinis (or chopped fresh mozzarella)
- ¼ cup panko breadcrumbs
- ¼ cup finely 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