Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
305
Calories
9g
Protein
20g
Fat
24g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| 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
- 2 pounds eggplant, cut into 1-inch cubes
- 1 cup olive oil
- 1 medium onion, chopped
- 2 1/2 cups marinara sauce (homemade or use 24 to 26 ounce bottled sauce)
- 1 pound dried rigatoni
- 1 pound cold mozzarella (preferably salted fresh), cut into 1/2-inch cubes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes