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Eggplant Parmesan Light

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)29.437
Energy (kCal)526.7515
Carbohydrates (g)82.6429
Total fats (g)8.8937
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice eggplant into 1/4 inch rounds, discarding stem. | 2. Spray large skillet with cooking spray. Heat skillet to medium-high. Brown eggplant slices in skillet, turning after 2 minutes. | 3. Mix tomato sauce, Parmesan cheese, 2 Tablespoons Italian Seasoning, and black pepper in a small mixing bowl. | 4. Spread a thin layer of sauce mixture on the bottom of a 8 or 9 inch square baking dish. Add a layer of eggplant. Cover eggplant with 1/4 Cup Mozzarella cheese. | 5. Repeat layers twice more: sauce, eggplant, cheese. | 6. Pulse bread in blender or food processor to make medium course bread crumbs. Toast crumbs in hot skillet, stirring frequently to prevent burning. (Or toast bread before processing.) Combine bread crumbs with remaining Italian Seasoning. Layer seasoned crumbs on top of casserole. | 7. Cover and refrigerate until ready to cook, or cook immediately. | 8. Bake in oven at 350°F, uncovered, for approximately 45 minutes (or until bubbly). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    cooking spray - - - -
    part mozzarella cheese 3/4 cup part-skim shredded - - - -
    tomato sauce 15 ounces 480.5325 76.5025 25.0472 8.3349
    parmesan cheese 2 tablespoons grated 37.0 4.0 4.0 0.5
    italian seasoning 3 tablespoons divided - - - -
    wheat bread 2 slices - - - -
    black pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    garlic 1/2 tablespoon minced 6.3325 1.405 0.2703 0.0213

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



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