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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Fusilli with Mozzarella and Eggplant

Source: dLife

Eggplant tossed with pasta and mozzarella cheese.

Nutrition Facts

Makes 7 servings
Amount Per Serving

Calories	186.8

Total Carbs	37.9 g

Dietary Fiber	12.8 g

Sugars	9.4 g

Total Fat	1.8 g

Saturated Fat	0.5 g

Unsaturated Fat	0.2 g

Potassium	820.3 mg

Protein	7.5 g

Sodium	178.3 mg

Dietary Exchanges 1.8 Fat, 3.3 Vegetables, 0.1 Meat, 1.1 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Cook pasta according to package directions, omitting salt and fat, drain well, and keep warm.
Peel eggplant, if desired, and cut into 1 inch pieces. Combine eggplant, tomato, celery, and pepper in a large nonstick skillet.
Bring to a boil. Cover, reduce heat and simmer 15 minutes.
Uncover and simmer 15 additional minutes or until most of liquid evaporates.
Remove from heat and stir in pasta. Add cheese and oregano, stirring until cheese melts.