Directions:
- Peel and sliced the eggplant; salt the slices and put them in a colander in the sink for an hour, while the salt draws out their bitter juices.
- Rinse them, pat them dry, and dice them finely.
- Heat the olive oil in a large deep skillet and sauté the onion until it has become golden and translucent.
- Add the eggplant and cook, stirring, for 5 minutes.
- Add the tomatoes and the basil, check seasoning, and cook the sauce for 15 minutes.
- While preparing the sauce you should also heat the pasta water, salt it, and cook the pasta; by this point the pasta should be about done.
- Drain it, and turn it into a bowl with the mozzarella and freshly grated Parmigiano.
- Serve at once, with more Parmigiano for those who want it.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 495.17 Kcal (2073 kJ) | ||
| Calories from fat | 179.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.98g | 31% | |
|---|---|---|---|
| Cholesterol | 4.5mg | 2% | |
| Sodium | 194.1mg | 8% | |
| Potassium | 369.93mg | 8% | |
| Total Carbs | 61.34g | 20% | |
| Sugars | 5.06g | 20% | |
| Dietary Fiber | 3.75g | 15% | |
| Protein | 18.58g | 37% | |
| Vitamin C | 10.1mg | 17% | |
| Iron | 2.3mg | 13% | |
| Calcium | 268.4mg | 27% | |
| Amount Per 100 g | |||
| Calories | 248.56 Kcal (1041 kJ) | ||
| Calories from fat | 90.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.03g | 31% | |
|---|---|---|---|
| Cholesterol | 2.26mg | 2% | |
| Sodium | 97.43mg | 8% | |
| Potassium | 185.69mg | 8% | |
| Total Carbs | 30.79g | 20% | |
| Sugars | 2.54g | 20% | |
| Dietary Fiber | 1.88g | 15% | |
| Protein | 9.33g | 37% | |
| Vitamin C | 5.1mg | 17% | |
| Iron | 1.1mg | 13% | |
| Calcium | 134.7mg | 27% | |
* 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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