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Perfect Eggplant (Aubergine) Parmesan Secrets

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)41.12
Energy (kCal)903.79
Carbohydrates (g)17.44
Total fats (g)75.52
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash eggplant, dry, trim ends. | 2. Slice to 1/4 inch rounds. | 3. Sprinkle salt on both sides. | 4. Spread out in strainer over sink, or in bowl for 1 hour to drain moisture. | 5. Rinse well and pat dry with paper towels. | 6. Put flour in flat dish, eggs in bowl, breadcrumbs in separate flat dish. | 7. Coat both sides of slices in flour. | 8. Dip in egg. | 9. Coat in breadcrumbs. | 10. Stack in separate dish. | 11. Heat oil in pan. | 12. Brown slices in oil a few at a time, may have to change oil if it gets too brown. | 13. Drain on papertowels (I just do this in layers). | 14. In a 9x13 baking dish, spread a couple of tablespoons of sauce on the bottom. | 15. Place a layer of eggplant (can be overlapped), spread sauce, sprinkle with mozzarella and parmesan. | 16. Repeat layers till done. Takes me three layers, so divide all items in three. | 17. Bake at 350 for 30-35 minutes until cheese melts. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 - - - -
    salt - - - -
    oil vegetable 1/4 cup 469.79 0.0 0.0 54.5
    purpose flour 1 cup - - - -
    egg 4 beaten 286.0 1.44 25.12 19.02
    breadcrumb italian flavor 2 cups - - - -
    mozzarella cheese 3 cups shredded - - - -
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    pasta sauce make 2 cups - - - -

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



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