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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash the eggplants very well, cut in 1/2 cm. thick slices (about 0.2 inches) -- very thin. | 2. Fry in the oil on each side and remove as much excess oil as you can. Keep aside. | 3. Cut the garlic and the onion in small cubes and fry in a skillet with a little bit of oil until golden. | 4. Now to this same skillet where you've just fried the garlic and onion, add the tomatoes *cut in cubes* and fry until it softens and a thick sauce forms. | 5. In a pan, place a layer of eggplants followed by one of parmesan cheese, tomato sauce, and another one of mozarella until you finish all your ingredients. | 6. The last layer should be of parmesan cheese. | 7. You can put it in the oven at a low temperature (around 350ºF) for around 15-20 minutes to allow the cheese to melt or you can serve it as you wish. | 8. Note: if you don't want to go through all the trouble of making the tomato sauce, you can just buy canned tomato sauce. It's quicker and easier! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1	kg		250.0	58.8	9.8	1.8
tomato	1	kg	ripe	230.0	51.0	12.0	2.0
basil	1	bunch		-	-	-	-
parmesan cheese	100		grated	29600.0	3200.0	3200.0	400.0
mozzarella cheese	300			-	-	-	-
garlic clove	2			-	-	-	-
onion	1/2			32.0	7.472	0.88	0.08
canola oil				-	-	-	-
salt pepper				-	-	-	-

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