Parmesan Eggplant Pasta
Equipment: Parchment paper
Tip: To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes. Transfer to a small plate and let cool.
Serving Size: about 5 eggplant rounds + 1 1/4 cups pasta & vegetable mixture
472 calories; total fat 32g 49% DV; saturated fat 5g; cholesterol 9mg 3% DV; sodium 661mg 26% DV; potassium 960mg 27% DV; carbohydrates 38g 12% DV; fiber 13g 52% DV; sugar 15g; protein 13g 26% DV; exchange other carbs 3; vitamin a iu -1IU; vitamin c -1mg; folate -1mcg; calcium -1mg; iron -1mg; magnesium -1mg; thiamin -1mg.