Directions:
- Heat the olive oil in a large saucepan.
- Add onion, garlic and saute until tender.
- Add tomatoes, tomato paste, basil and oregano and bring to a boil.
- Simmer 30 minutes until thick and season with salt and pepper.
- Heat more olive oil in a large skillet and fry the eggplant slices in batches until golden on both sides.
- Drain on paper towels.
- Toss cooked pasta with the tomato sauce.
- Grease an 8 cup gratin dish 9 x 9.
- Arrange ingredients as follows: 1/3 eggplant slices, 1/2 tomato/pasta mixture, 1/3 eggplant, half mozzarella slices, 1/2 half tomato/pasta, 1/3 eggplant, rest of cheese.
- Bake uncovered about 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 341.65 Kcal (1430 kJ) | ||
| Calories from fat | 83.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.32g | 14% | |
|---|---|---|---|
| Cholesterol | 12.76mg | 4% | |
| Sodium | 1122.81mg | 47% | |
| Potassium | 1066.09mg | 23% | |
| Total Carbs | 37.07g | 12% | |
| Sugars | 18.99g | 76% | |
| Dietary Fiber | 15.9g | 64% | |
| Protein | 29.57g | 59% | |
| Vitamin C | 13.9mg | 23% | |
| Iron | 0.7mg | 4% | |
| Calcium | 745.7mg | 75% | |
| Amount Per 100 g | |||
| Calories | 61.86 Kcal (259 kJ) | ||
| Calories from fat | 15.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.69g | 14% | |
|---|---|---|---|
| Cholesterol | 2.31mg | 4% | |
| Sodium | 203.28mg | 47% | |
| Potassium | 193.01mg | 23% | |
| Total Carbs | 6.71g | 12% | |
| Sugars | 3.44g | 76% | |
| Dietary Fiber | 2.88g | 64% | |
| Protein | 5.35g | 59% | |
| Vitamin C | 2.5mg | 23% | |
| Iron | 0.1mg | 4% | |
| Calcium | 135mg | 75% | |
* 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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