Eggplant Vermicelli

Name: Eggplant Vermicelli
Yield: 4 servings
Ingredients: 4 oz. vermicelli; 1 tsp. olive oil; 1 c. peeled and cubed eggplant; 1 c. finely chopped onion; 2 cloves garlic, minced; 1 1/2 tsp. dried basil; 1 1/2 tsp. dried oregano; 1/4 tsp. crushed red pepper; 1 small zucchini, thinly sliced; 1/4 lb. fresh mushrooms, sliced; 2 large tomatoes, chopped; 1 Tbsp. plus 2 tsp. grated Parmesan cheese

Vegetarian Dairy

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Ingredients

4 oz. vermicelli ⓘ
1 tsp. olive oil ⓘ
1 c. peeled and cubed eggplant ⓘ
1 c. finely chopped onion ⓘ
2 cloves garlic, minced ⓘ
1 1/2 tsp. dried basil ⓘ
1 1/2 tsp. dried oregano ⓘ
1/4 tsp. crushed red pepper ⓘ
1 small zucchini, thinly sliced ⓘ
1/4 lb. fresh mushrooms, sliced ⓘ
2 large tomatoes, chopped ⓘ
1 Tbsp. plus 2 tsp. grated Parmesan cheese ⓘ

Instructions

Cook vermicelli.
Drain and set aside.
Coat a large skillet with cooking spray.
Add olive oil and place over medium-high heat until hot.
Add eggplant and next 5 ingredients.
Saute until vegetables are tender.
Add zucchini, mushrooms and tomatoes; saute 2 minutes or until mixture is thoroughly heated.

Nutrition & Diet Analysis (per serving)

655 kcal 33% DV

Protein Fat Carbs

Macronutrients

Protein 17.9g 36% DV

Total Fat 35.6g 46% DV

Carbs 73.6g 27% DV

Fiber 15g 54% DV

Sugar 11.8g 24% DV

Electrolytes

Sodium 603.3mg 26% DV

Potassium 872.8mg 19% DV

Cholesterol 5mg 2% DV

Vitamins & Minerals

Vitamin A 162.8mcg 18% DV

Vitamin C 49.7mg 55% DV

Vitamin D 0.1mcg 1% DV

Calcium 682.8mg 53% DV

Iron 13.4mg 74% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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