Directions:
- Peel each eggplant, leaving 1 of skin unpeeled at the top & bottom. Slice the eggplant thinly lengthwise, about 1/4 thick.
- Evenly sprinkle each slice with salt & lay out for 30 minutes on a sheet pan fitted with a wire rack.
- Rinse with cold water & roll in paper towels. Slice the pieces into thin fettucine-like strips.
- Heat the oil in a large saute pan over a medium heat. Add the garlic & crushed red pepper, & cook until garlic is golden & aromatic.
- Add th eggplant 'pasta' & toss to coat. Add the tomatoes & cook for 3 minutes. Add the cream & increase the heat to thicken the sauce.
- Finally, add the basil & Parmesan. Toss to combine. Season with black pepper but remember the eggplant will already be salty enough!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 277.24 Kcal (1161 kJ) | ||
| Calories from fat | 192.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.37g | 33% | |
|---|---|---|---|
| Cholesterol | 26.05mg | 9% | |
| Sodium | 110.53mg | 5% | |
| Potassium | 762.77mg | 16% | |
| Total Carbs | 18.33g | 6% | |
| Sugars | 11.97g | 48% | |
| Dietary Fiber | 7.8g | 31% | |
| Protein | 5.92g | 12% | |
| Vitamin C | 18.2mg | 30% | |
| Iron | 0.1mg | 0% | |
| Calcium | 110.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 77.8 Kcal (326 kJ) | ||
| Calories from fat | 53.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6g | 33% | |
|---|---|---|---|
| Cholesterol | 7.31mg | 9% | |
| Sodium | 31.02mg | 5% | |
| Potassium | 214.06mg | 16% | |
| Total Carbs | 5.15g | 6% | |
| Sugars | 3.36g | 48% | |
| Dietary Fiber | 2.19g | 31% | |
| Protein | 1.66g | 12% | |
| Vitamin C | 5.1mg | 30% | |
| Calcium | 30.9mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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