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Easy Eggplant (Aubergine) Parmigiana

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)55.6439
Energy (kCal)1109.6153
Carbohydrates (g)131.0764
Total fats (g)44.1613
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim the eggplants and cut them into 1/4 inch thick slices. | 2. Layer the slices in a colander, sprinkling each layer with salt. | 3. Let drain for 30 minutes. | 4. Rinse the eggplant and pat dry. | 5. Pour about 1/2 inch oil a large deep skillet and heat over medium heat. | 6. Fry the slices, in a single layer, turning once, until browned on both sides. | 7. Drain on paper towels. | 8. Preheat the oven to 350. | 9. Spread a thin layer of tomato sauce in a shallow baking dish. | 10. Make a layer of eggplant slices, overlapping them slightly. | 11. Top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese. | 12. Repeat the layering, ending with eggplant, sauce, and grated cheese. | 13. Bake for 45 to 60 minutes, or until the sauce is bubbling and the mozzarella is melted. | 14. Let stand for 10 minutes before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 pound 226.7965 53.3425 8.8904 1.6329
    salt - - - -
    olive oil - - - -
    marinara sauce 2 1/2 cups - - - -
    mozzarella cheese 8 ounces sliced 734.8188 61.7339 30.7535 40.5284
    parmesan cheese 1/2 cup grated 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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