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Eggplant, Potato, Tomato Casserole

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.612
Energy (kCal)421.8117
Carbohydrates (g)23.0443
Total fats (g)29.1961
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice and salt eggplant, and allow to sit for an hour. Rinse salt off. | 2. Chop tomatoes, and combine with garlic, basil, olive oil, vinegar, salt, pepper, and chilies. Allow to marinate for 30 minutes. | 3. Spread some tomatoes in the bottom of a 9 x 13" casserole dish. Layer eggplant, potatoes, tomatoes, eggplant, potatoes, and finish with the last of the tomatoes. | 4. Bake at 400 degrees for 45 minutes. Top with Parmesan, and bake for 15 more minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 sliced salted - - - -
    potato 4 sliced - - - -
    plum tomato 2 chopped - - - -
    garlic clove 6 minced 26.82 5.9508 1.1448 0.09
    basil 4 tablespoons chopped 2.438 0.2809 0.3339 0.0678
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    red wine vinegar 1 tablespoon 2.8310000000000004 0.0402 0.006 0.0
    salt 1 teaspoon - - - -
    pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    chili 1/8 teaspoon 0.1562 0.037000000000000005 0.0078 0.0008
    parmesan cheese 1/2 cup 148.0 16.0 16.0 2.0

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



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