![pasta with eggplant and cheese](https://cdn.statically.io/img/www.allrecipes.com/thmb/x7G8Z1QlK5zIQXuRQiUGYdR_xwY=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/229348-Tortiglioni-Melanzana-4x3-1-2000-5b6fc747219b4fc7ba26d21197732f42.jpg)
Ingredients
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1 tablespoon olive oil
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1 onion, finely chopped
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1 carrot, finely chopped
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1 (14.5 ounce) can whole peeled tomatoes
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½ teaspoon white sugar
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salt and ground black pepper to taste
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½ cup vegetable oil for frying
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1 eggplant, thinly sliced
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10 ounces tortiglioni (tube-shaped) pasta
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2 tablespoons pitted Kalamata olives, sliced
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2 tablespoons grated Grana Padano cheese
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2 tablespoons mayonnaise
Directions
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Heat olive oil in a skillet over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Pour tomatoes into skillet and sprinkle sugar, salt, and black pepper into mixture. Bring to a simmer, turn heat to low, and simmer while you complete remaining steps. Stir occasionally.
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Heat vegetable oil in a separate skillet over high heat and fry eggplant slices in the hot oil until lightly browned, about 2 minutes per side. Drain eggplant slices on paper towels.
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Fill a large pot with lightly salted water and bring to a boil. Stir in tortiglioni pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
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Mash tomato sauce with a fork until chunky and transfer to a large bowl. Stir in eggplant slices, Kalamata olives, Grana Padano cheese, mayonnaise, and pasta; stir lightly to incorporate.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts (per serving)
432 | Calories |
16g | Fat |
63g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 432 | |
% Daily Value * | |
Total Fat 16g | 20% |
Saturated Fat 3g | 13% |
Cholesterol 5mg | 2% |
Sodium 338mg | 15% |
Total Carbohydrate 63g | 23% |
Dietary Fiber 5g | 17% |
Total Sugars 9g | |
Protein 12g | 24% |
Vitamin C 15mg | 16% |
Calcium 98mg | 8% |
Iron 3mg | 18% |
Potassium 454mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.