RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	21.7983
Energy (kCal)	403.178
Carbohydrates (g)	64.6253
Total fats (g)	7.3529
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1199
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.1937
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3721
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.4906
Tocopherol, delta (mg)	0.0276
Arginine (g)	0.0901
Proline (g)	0.1146
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0603
Adjusted Protein (g)	0.0000
Cystine (g)	0.0362
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	9.9769
Copper, Cu (mg)	0.9094
Maltose (g)	0.0000
Zinc, Zn (mg)	2.1344
Total lipid (fat) (g)	7.3529
Vitamin K (phylloquinone) (g)	49.8333
Cholesterol (mg)	4.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0203
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	7.1480
Folate, total (g)	80.7915
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	4744.8400
Energy (kcal)	403.1780
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0907
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0260
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	26.7172
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0098
Vitamin C, total ascorbic acid (mg)	100.4916
Lutein + zeaxanthin (g)	212.2440
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0912
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	144.3025
Fatty acids, total saturated 16:0 (g)	1.4185
Carbohydrate, by difference (g)	64.6253
Vitamin D (IU)	0.0000
Fructose (g)	0.0370
Fluoride, F (g)	0.3933
Aspartic acid (g)	0.3670
Tyrosine (g)	0.0566
Potassium, K (mg)	2343.4890
Fatty acids, total saturated 12:0 (g)	0.1423
Vitamin A, RAE (g)	75.4565
Serine (g)	0.0796
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0829
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.4586
Histidine (g)	0.0431
Isoleucine (g)	0.0785
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	8.2976
Water (g)	610.6594
Fatty acids, total saturated 8:0 (g)	0.0426
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	742.5780
Sodium, Na (mg)	2008.8820
Iron, Fe (mg)	7.8013
Energy (kJ)	1684.8600
Ash (g)	9.1012
Caffeine (mg)	0.0000
Glycine (g)	0.0834
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.6150
Fatty acids, total polyunsaturated (g)	0.7519
Vitamin E (alpha-tocopherol) (mg)	1.2752
Sucrose (g)	0.0275
Vitamin B-6 (mg)	0.9245
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0798
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1075
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	2.8509
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.4384
Folate, food (g)	80.7915
Fatty acids, total saturated 20:1 (g)	0.0202
Fatty acids, total monounsaturated (g)	2.6992
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	20.6106
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.0569
Vitamin B-12 (g)	0.3208
Calcium, Ca (mg)	518.3230
Fatty acids, total saturated 10:0 (g)	0.1064
Galactose (g)	0.0134
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0905
Glutamic acid (g)	0.8708
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	141.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	7.8000
Leucine (g)	0.1280
Folate, DFE (g)	30.3915
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	13.7272
Tryptophan (g)	0.0258
Threonine (g)	0.0737
Fatty acids, total polyunsaturated 18:1 c (g)	0.0288
Manganese, Mn (mg)	1.6674
Protein (g)	21.7983
Cryptoxanthin, beta (g)	1.7165
Fatty acids, total saturated 18:1 undifferentiated (g)	2.5222
Betaine (mg)	0.4070
Phosphorus, P (mg)	454.4250
Tocopherol, gamma (mg)	0.8122

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Peel eggplant and cut it into rounds the short way (width-wise) slices should be about ¼ “ thick. | 2. Place slices on paper towels. Salt the eggplant and set aside. This allows the eggplant to “sweat.”. | 3. Mix the two cheeses together. Set aside. | 4. Meanwhile mix pizza sauce with basil, oregano, garlic, salt and pepper. | 5. Heat oven to 350°F. | 6. After 10 minutes, use a paper towel to dab at eggplant. The slices should not be wet. | 7. Arrange eggplant rounds on a cookie sheet sprayed with cooking spray. Ladle a spoonful of pizza sauce on each slice. Spread out almost to the edges (like you would a pizza). | 8. Top with a few pieces of mushroom and tomatoes; top with cheese mixture. | 9. Bake at 350F about 12-15 minutes until cheese is melted. Keep an eye on this as ovens vary. | 10. Cut basil into chiffonade (long, thin strips) and top each “pizza”. | 11. If desired, build your “pizza” creation using whatever veggies you prefer. This recipe was designed for a contest, hence the ingredients of canned tomatoes and mushrooms. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		peeled cut	-	-	-	-
tomato	1	cup	diced drained	41.4	9.18	2.16	0.36
mushroom	1	cup	diced drained	-	-	-	-
pizza sauce	2	cups		272.16	43.6464	10.9872	5.796
mozzarella cheese	1	cup	shredded	-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
basil	1	tablespoon		0.6095	0.0702	0.0835	0.017
oregano	1	tablespoon		7.95	2.0676	0.27	0.1284
garlic	1	teaspoon	granulated	4.172	0.9257	0.1781	0.013999999999999999
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375

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

Cooking in progress....

Fake out Mini Pizzas (Eggplant)