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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 450 degrees Fahrenheit. | 2. Place eggplants cut side down on a lightly oiled foil lined baking sheet. | 3. until it is very tender and lightly on top and and bottom, about 45 minutes. | 4. Mean while heat olive oil in a large Dutch oven over medium heat. | 5. Add onion and saute for 5 minutes. | 6. Add garlic and cook for 1 more minute. | 7. Scoop eggplant flesh from the skins, discard skins. | 8. Chop flesh roughly and to the pan with the tomatoes, water, and salt. | 9. Bring to a boil over medium heat. | 10. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally. | 11. Top each serving with 2 tablespoons of Parmigiano Reggiano, croutons and basil.4. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2		cut	-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
tomato basil	28	ounces	crushed	1277.9951	111.13	123.0368	68.2656
water	3	cups		0.0	0.0	0.0	0.0
kosher salt	1/2	teaspoon		-	-	-	-
parmigiano reggiano cheese	3/4	cup	grated	-	-	-	-
crouton				-	-	-	-
basil				-	-	-	-

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