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Stuffed Eggplant

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)81.2443
Energy (kCal)2683.8275
Carbohydrates (g)21.4131
Total fats (g)252.2007
  • Cuisine

    European >> Italian >> Italian

  • Dietary Style

  • Preparation Time

    Cooking Time - 30 minutes, Preparation Time - 30 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside. | 2. Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese. | 3. Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant lengthwise 1 halved - - - -
    salt pepper to taste - - - -
    olive oil 1/2 cup divided 954.72 0.0 0.0 108.0
    italian sausage 1 pound sweet 1569.4315 2.9484 64.637 142.1107
    garlic 2 cloves chopped 8.94 1.9836 0.3816 0.03
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06
    white wine 1/2 cup - - - -
    italian bread crumb 2 cups seasoned - - - -
    parmesan cheese 1/2 cup grated divided 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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