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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup italian seasoned dry bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/2 tsp. salt
- 1 eggplant (small, or 2 small zucchini, peeled and cut into 1/4 x 3-inch sticks)
- 2 eggs (slightly beaten)
- 6 Tbsp. olive oil
- 1 jar Ragu® Old World Style® Pasta Sauce (1 lb. 8 oz., or Ragu® Organic Pasta Sauce)
- 1/2 cup chicken broth
- 8 oz. penne pasta (cooked and drained)
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Directions
- Combine bread crumbs, cheese and salt in shallow bowl. Dip eggplant in eggs, then bread crumb mixture, coating well.
- Heat 2 tablespoons olive oil in 12-inch nonstick skillet and cook 1/3 of the eggplant, turning occasionally, 4 minutes or until golden; remove to paper towel. Repeat with remaining olive oil and eggplant.
- Wipe skillet clean with paper towel. Add Pasta Sauce and broth. Bring to a boil over high heat. Reduce heat and simmer 1 minute. To serve, lightly toss hot penne with sauce and veggie sticks.
NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories570Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol115mg38% |
| Sodium800mg33% |
| Potassium550mg16% |
| Protein19g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate62g21% |
| Dietary Fiber7g28% |
| Sugars6g |
| Vitamin A6% |
| Vitamin C6% |
| Calcium20% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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