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Recipe of Fusilli with Eggplant, Tomato and Parmesan
Recipe

Fusilli with Eggplant, Tomato and Parmesan

25 mins
15 mins
Low
65
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This recipe is delicious and easy to make, if you add meat to the sauce, it is ideal as a main dish.
Learn more about Fernanda Enriquez

Ingredients

6 portions
  • 500 grams fusilli pasta, of Luigi
  • 1 eggplant
  • 6 tomatoes
  • parsley
  • parmesan cheese
  • olive oils
  • salt
  • black pepper

Preparation

Cook the fusilli according to the time indicated on the package.
Blend the tomatoes and fry in the olive oil, season with salt and pepper and let reduce.
Meanwhile, slice the eggplant into 1 cm thick slices and broil in the oven for 15 minutes at 180 ° C or until soft.
Mix the pasta with the tomato sauce and the aubergine. Grate Parmesan cheese on top and garnish with chopped parsley.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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