Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 181.4
Total Fat 7.0 g
Saturated Fat 1.9 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.6 g
Cholesterol 6.1 mg
Sodium 996.1 mg
Potassium 819.1 mg
Total Carbohydrate 23.6 g
Dietary Fiber 6.9 g
Sugars 3.8 g
Protein 8.4 g
Vitamin A 17.7 %
Vitamin B-12 2.7 %
Vitamin B-6 15.5 %
Vitamin C 17.0 %
Vitamin D 6.7 %
Vitamin E 6.7 %
Calcium 21.4 %
Copper 10.7 %
Folate 13.7 %
Iron 7.5 %
Magnesium 14.3 %
Manganese 24.4 %
Niacin 10.9 %
Pantothenic Acid 10.5 %
Phosphorus 18.7 %
Riboflavin 13.8 %
Selenium 5.2 %
Thiamin 11.6 %
Zinc 6.4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Eggplant Pasta

View the full Eggplant Pasta Recipe & Instructions
Submitted by: ISABELLAMIRAC

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Eggplant Pasta

60 calories of Eggplant, fresh, (0.50 eggplant, peeled (yield from 1-1/4 lb))

36 calories of Spaghetti/Marinara Sauce (tomato sauce), (0.25 cup)

30 calories of Olive Oil, (0.25 tbsp)

27 calories of Parmesan Cheese, grated, (0.06 cup)

26 calories of Milk, canned, evaporated, nonfat, (0.13 cup)

1 calories of Pepper, red or cayenne, (0.25 tsp)

1 calories of Garlic, (0.25 clove)

1 calories of Basil, (3.75 leaves)

0 calories of Salt, (0.25 tsp)


Nutrition & Calorie Comments  

If you want a shortcut to eggplant and pasta, use "Eggplant Caponata", a mix of eggplant, tomatoes, olives, capers peppers all mixed together. I get mine at Trader Joe's, it's 90 calories per 1/3 cup. You can serve it on bread as an appetizer or mix it with any pasta as a main dish. Very good. Submitted by:
TUBLADY
(12/12/11)
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I used fat free plain yogurt instead of milk and shredded cheddar cheese because that's what I had. It pretty darn good! Submitted by:
WEEDLADY
(2/16/11)
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I am looking forward to trying this tonight, I bought eggplant to make eggplant pizza's, but this sounds better. I'm going to add in some ground turkey. I have a question, when you rinse off the salt does that get rid of most of that sodium? Trying to find the answer online, so far no luck. Submitted by:
THINKINBOUTME
(2/7/11)
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This sounds really good. I'm just worried about the sodium Submitted by:
LADYJANE30
(6/22/10)
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I also make a Greek-like version of this (kind of a meatless/ potato-less mousaka): add nutmeg, spinach and finely crumbled non-fat feta cheese. No milk or pasta sauce, but diced tomatoes (fresh or canned-low sodium) and 2 Tbsp. tomato paste. A dollop of non-fat Greek yogurt on top if wanted. Submitted by:
TRICIAN13
(6/22/10)
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I made it with half the salt as we are on a low sodium diet. very good. Submitted by:
JDOWM62
(6/22/10)
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