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Fried Eggplant (Aubergine) 'sandwiches'

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)66.4152
Energy (kCal)1109.32
Carbohydrates (g)36.0688
Total fats (g)78.2992
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Lightly salt the eggplant rounds and put them in a colander to drain. | 2. Mash together ricotta, cream cheese and Parmesan with a fork. | 3. Mix in the all the pepper cubes. | 4. Season lightly with salt and generously with freshly ground pepper. | 5. Spread the cheese mixture evenly on half the eggplant slices and close with remaining slices, making a ‘sandwich’. | 6. Heat approximately 1 ½- 2 inches oil in large skillet. | 7. Put flour on a plate and on another, the breadcrumbs. | 8. Dip the ‘sandwiches’ first in the flour, then in the beaten egg, and finally in the breadcrumbs. | 9. Fry until golden-brown, turning over when bottom side is done. | 10. Drain on paper toweling. | 11. Serve hot with Basil Sauce. | 12. To make Basil Sauce: Combine all sauce ingredients; season to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 cut - - - -
    green pepper 1 cut 32.8 7.6096 1.4104 0.2788
    red pepper 1 cut - - - -
    ricotta cheese 1 cup 431.52 7.5392 27.9248 32.1904
    cream cheese 1/2 cup 354.0 4.2 8.52 34.32
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    egg 2 beaten 143.0 0.72 12.56 9.51
    flour - - - -
    breadcrumb - - - -
    olive oil - - - -
    vegetable oil - - - -
    basil leaf - - - -
    yoghurt 1 1/2 1/2 strained - - - -
    garlic clove 1 mashed - - - -
    basil leaf 1/4 cup minced - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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