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Baked Italian Eggplant (Vegan)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.6735
Energy (kCal)354.75
Carbohydrates (g)70.9329
Total fats (g)3.2481
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Simmer ground flax seed with water for 1 minute and set aside. | 2. Preheat the oven to 400 degrees F. Peel and cut the eggplant into 1/4-inch slices and set aside. | 3. Combine the soy milk and egg replacer and a pinch of salt (if desired) and mix well. | 4. Set up a breading station with one bowl for each: flour, egg replacer mixture, and bread crumbs. | 5. Dredge the eggplant in flour and shake off the excess. | 6. Submerge the eggplant in the egg replacer mixture, shake off the excess, then coat evenly with bread crumbs. | 7. Place the eggplant in a single layer on a lightly greased baking sheet. Bake, uncovered, for 15 to 20 minutes, or until the eggplant is crisp on the outside and tender inside. | 8. To serve, top the eggplant with marinara sauce, and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flax seed 1 tablespoon ground - - - -
    water 3 tablespoons 0.0 0.0 0.0 0.0
    eggplant 1 - - - -
    soymilk 1/2 cup 65.61 7.6302 3.9730000000000003 2.1263
    salt - - - -
    flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    italian breadcrumb 1 cup seasoned - - - -
    marinara sauce 1 cup - - - -

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



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