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Fusilli with Mozzarella and Eggplant
Source: dLife

Eggplant tossed with pasta and mozzarella cheese.

Prep Time: 9 minutes
Cook Time: 30 minutes
Difficulty: Easy

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
, 3 1/2 Vegetables , 1/2 Meat , 1 1/2 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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Ingredients Directions
  1. Cook pasta according to package directions, omitting salt and fat, drain well, and keep warm.
  2. Peel eggplant, if desired, and cut into 1 inch pieces. Combine eggplant, tomato, celery, and pepper in a large nonstick skillet.
  3. Bring to a boil. Cover, reduce heat and simmer 15 minutes.
  4. Uncover and simmer 15 additional minutes or until most of liquid evaporates.
  5. Remove from heat and stir in pasta. Add cheese and oregano, stirring until cheese melts.

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