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Stuffed Eggplant Parmesan

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.5606
Energy (kCal)569.57
Carbohydrates (g)57.014
Total fats (g)31.0148
  • 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 325 degrees F (165 degrees C). | 2. Heat olive oil in a large skillet over medium high heat. Roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. Cook and stir until lightly browned. Spoon mixture back into eggplant, and sprinkle each with Parmesan cheese, bread crumbs, and parsley. Place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese. | 3. Bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    eggplant 2 cut hollowed - - - -
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    garlic 2 cloves crushed 8.94 1.9836 0.3816 0.03
    oregano 1 teaspoon 2.65 0.6892 0.09 0.0428
    black pepper to taste ground 0.0 0.0 0.0 0.0
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0
    bread crumb 1/2 cup 213.3 38.8692 7.209 2.862
    italian parsley 1 teaspoon chopped - - - -
    tomato sauce 2 cups - - - -
    mozzarella cheese 1 cup shredded - - - -

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



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