Eggplant Parmesan Rigatoni Recipe
Recipe By Rachael Ray
5
17 Rating -
Rate
Vegdiet
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Eggplant Parmesan Rigatoni Recipe
- As required Vegetable Oil, For Frying
- 1/4 Eggplant, thinly sliced crosswise
- As required Flour, for dredging
- As required Salt
- 1/4 pound Rigatoni
- 1/2 tablespoon Extra virgin olive oil
- 1/2 Cloves garlic, halved
- 7 ounce 1 can tomatoes
- 2 ounce 1 bag shredded mozzarella
- 2 Fresh Basil Leaves, Thinly Sliced
Nutrition
value
value
105
calories per serving
8 g Fat2 g Protein6 g Carbs5 g FiberOther
Current Totals
- Fat8g
- Protein2g
- Carbs6g
- Fiber5g
MacroNutrients
- Carbs6g
- Protein2g
- Fiber5g
Fats
- Fat8g
Vitamins & Minerals
- Calcium33mg
- Iron< 1mg
- Vitamin A1819mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B944mcg
- Vitamin B120mcg
- Vitamin C55mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium36mg
- Manganese1mg
- Phosphorus43mg
- Selenium< 1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Rachael Ray