- Difficulty: Easy
- Cost: Cheap
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Oven
- Cuisine: Regional Italian
- Seasonality: All seasons
- Energy 520.04 (Kcal)
- Carbohydrates 36.70 (g) of which sugars 7.48 (g)
- Proteins 19.06 (g)
- Fat 34.67 (g) of which saturated 11.30 (g)of which unsaturated 11.79 (g)
- Fibers 6.83 (g)
- Sodium 918.80 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Storage and Tips
You can store eggplant sandwiches with spaghetti and béchamel in the fridge for up to 2 days, or freeze them for up to 3 months.
Tips: During the preparation of the eggplants, if you have any scraps or slices that cannot be used for making the rolls, tear them into pieces and add them to the spaghetti before making the rolls.
