Eggplant Stacks Over Spaghetti
Our Eggplant Stack is delicious on it's own. Adding it atop a bed of spaghetti takes it to a whole new level? Fuhgeddaboudit!
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Print Recipe
Servings: 5 servings
Serving Size:1 Stack w. Spaghetti
Nutrition
Calories:490 kcal
Carbs:95 g
Sodium:264 mg
Potassium:614 mg
Phosphorus:211 mg
Protein:18 g
Fiber:8 g
Equipment
- 1 Large pot
- 1 Cutting Board
- 1 Chopping knife
- 1 Sheet pan
- 1 Unbleached parchment paper
- 1 Offset spatula
Ingredients
- 1 Eggplant Stack Recipe
- 1 lb Spaghetti
Instructions
- Make the Eggplant Stack Recipe.
- While the Eggplant Stacks are roasting, bring a large pot of water to a boil and cook spaghetti according to instruction on package. Set aside
- Service stacks over spaghetti.
Full Nutrition
Nutrition Facts
Eggplant Stacks Over Spaghetti
Amount Per Serving (1 Stack w. Spaghetti)
Calories 490
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.2g
Sodium 264mg11%
Potassium 614mg18%
Carbohydrates 95g32%
Fiber 8g33%
Sugar 6g7%
Protein 18g36%
Vitamin A 718IU14%
Vitamin B1 0.1mg7%
Vitamin B2 0.1mg6%
Vitamin B3 3mg15%
Vitamin B5 1mg10%
Vitamin B6 0.3mg15%
Vitamin C 6mg7%
Vitamin E 1mg7%
Vitamin K 58µg55%
Calcium 123mg12%
Copper 0.5mg25%
Folate 50µg13%
Iron 2mg11%
Manganese 1mg50%
Magnesium 66mg17%
Phosphorus 211mg21%
Selenium 58µg83%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
I just finished making this recipe, and it was soooo good. I had to substitute the Italian bread crumbs for Panko. It satisfied my egg plant parmesan craving.
Debbie, we’re SO happy you like it! Thanks for the review!