roasted eggplant over pasta

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* Exported from MasterCook *

 

Roasted Eggplant and Garlic over Linguine

 

Recipe By :diabetic-recipes.com

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

olive oil spray

1 12-oz eggplant -- unpeeled and cut into 1/2-inch cubes

4 cloves garlic -- minced

8 ounces fresh or dried linguine

4 no salt added canned plum tomatoes -- drained

1/4 cup chopped flat-leaf parsley

2 scallions -- white part and 1 inch green, chopped

2 tablespoons dry bread crumbs

1 tablespoon olive oil

2 tablespoons grated Parmesan cheese

 

Preheat oven to 425F. Lightly coat a large baking pan with cooking spray.

 

Spread the eggplant in the pan and sprinkle with garlic. Roast until tender and

golden brown, about 20 minutes.

 

Meanwhile, cook linguine to al dente, following package directions. Drain and

keep warm.

 

Over a small bowl, cut each tomato crosswise into 4 pieces, reserving any

juices. Add the parsley, scallions, bread crumbs, and oil. Toss well to combine.

 

When pasta is done, toss the drained pasta with the tomato mixture. Place in a

pasta serving bowl and top with the roasted egg plant and garlic. Sprinkle with

Parmesan and serve.

 

Per serving: 277 calories (19% calories from fat), 10 g protein, 6 g total fat

(1.2 g saturated fat), 49 g carbohydrate, 6 g dietary fiber, 3 g cholesterol,

213 g sodium Diabetic exchanges: 2 1/2 carbohydrate (2 1/2 bread/starch), 2

vegetable, 1/2 fat

 

Description:

" includes tomatoes, green onions, parsley "

Source:

" http://www.diabetic-recipes.com/recipes/JUN98_3.2.htm "

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Per Serving (excluding unknown items): 362 Calories; 6g Fat (13.8% calories from

fat); 12g Protein; 68g Carbohydrate; 6g Dietary Fiber; 2mg Cholesterol; 152mg

Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 4 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 26045 26427 0 0 0 0 0

 

 

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