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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 207.9
  • Total Fat: 6.5 g
  • Cholesterol: 56.5 mg
  • Sodium: 349.2 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 5.0 g
  • Protein: 10.0 g

View full nutritional breakdown of Spaghetti Eggplant Pie calories by ingredient
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Spaghetti Eggplant Pie

Submitted by: JENNIW70


Number of Servings: 4

Ingredients

    2 cups cooked spaghetti (leftovers)
    1 large egg, beaten
    3 TBS. grated parmesan cheese
    1 medium eggplant, peeled and chopped
    1 small red pepper, diced
    3 small tomatoes, chopped
    minced onion, as desired
    garlic powder, as desired
    basil, as desired
    oregano, as desired
    1/2 tsp. salt
    1/4 tsp. pepper
    2 TBS. light balsamic vinagrette dressing
    2 light laughing cow wedges
    1/4 cup shredded cheese

Directions

Preheat oven to 350.
Place cooked spaghetti in a bowl with egg and parmesan. Mix and place in a sprayed casserole dish to form a crust.
In separate bowl mix eggplant, red pepper, tomatoes, herbs and seasonings. Pour over spaghetti crust.
Pour dressing over all. Pull cheese wedges into small pieces and place dollops over the casserole.
Bake for 20-30 minutes, topping with cheese the last few minutes.


Serving Size: Makes 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user JENNIW70.





TAGS:  Vegetarian Meals |

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