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Olive Garden Eggplant (Aubergine) Parmigiana

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.2384
Energy (kCal)62.069
Carbohydrates (g)13.7631
Total fats (g)0.5397
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven 375°F. | 2. Moisten eggplant slices and coat lightly in flour. | 3. Quickly brown slices in hot oil, dusting each side generously with seasoned salt and the parmesan cheese. | 4. When fork tender and golden brown transfer to jelly roll pan. | 5. Cover loosely with foil and bake about 20-25 minutes or until tender. | 6. Use 8 slices for this amount of sauce. | 7. Sauce: | 8. In a medium saucepan combine jelly and tomatoes that have been broken with a fork. | 9. Heat on medium heat until piping hot. | 10. Do not boil. Be sure jelly is melted. | 11. Arrange 2 eggplant slices on each of 4 plates. | 12. Cover each with 1 slice of mozzarella. Ladle sauce over all, not to cover completely. | 13. Place plates in oven, just to melt cheese. | 14. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 peeled cut - - - -
    flour - - - -
    oil - - - -
    seasoning salt - - - -
    prego spaghetti sauce meat 1 jar - - - -
    grape jelly 1/4 cup - - - -
    tomato 1 can stewed 62.068999999999996 13.7631 3.2384 0.5397
    mozzarella cheese 4 slices - - - -
    parmesan cheese - - - -

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



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