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Picture of Penne with Eggplant and Mozzarella Recipe
italian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3006 kcal 150 %
  • Fat 101 g 155 %
  • Saturated 39 g 195 %
  • Carbs 409 g 136 %
  • Fiber 48 g 193 %
  • Protein 122 g 244 %
  • Cholesterol 179 mg 60 %
  • Sodium 4829 mg 201 %
  • Calcium 1595 mg 159 %
  • Magnesium 459 mg 109 %
  • Potassium 4092 mg 87 %
  • Iron 14 mg 77 %
  • Zinc 15 mg 137 %
  • Phosphorus 1945 mg 278 %
  • Vitamin A 625 µg 69 %
  • Vitamin C 115 mg 127 %
  • Thiamin (B1) 5 mg 439 %
  • Riboflavin (B2) 2 mg 122 %
  • Niacin (B3) 17 mg 109 %
  • Vitamin B6 2 mg 165 %
  • Folate equivalent (total) 289 µg 72 %
  • Vitamin B12 5 µg 215 %
  • Vitamin D 1 µg 6 %
  • Vitamin E 14 mg 92 %
  • Vitamin K 106 µg 89 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Penne with Eggplant and Mozzarella Recipe

Ingredients

  • 3 tablespoons olive oil
  • 1 eggplant, cut into 1/4-inch dice
  • 1 28-ounce can tomatoes
  • 1 teaspoon dried red chili flakes
  • 8 ounces mozzarella
  • 1/4 cup chopped fresh basil leaves
  • 1 pound penne pasta
  • Salt
  • Pepper

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