RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	26.6208
Energy (kCal)	679.7495
Carbohydrates (g)	4.8701
Total fats (g)	61.0353
Fatty acids, total saturated 20:0 (g)	0.0896
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4410
Fatty acids, total polyunsaturated 17:1 (g)	0.1168
Fatty acids, total trans-monoenoic (g)	0.1111
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1349
Fatty acids, total saturated 4:0 (g)	0.6465
Fatty acids, total trans (g)	0.1508
Riboflavin (mg)	0.5293
Tocopherol, beta (mg)	1.1453
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0249
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)	5.9085
Tocopherol, delta (mg)	0.0113
Arginine (g)	1.4899
Proline (g)	1.7559
Fatty acids, total polyunsaturated 18:1 t (g)	0.1032
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.2535
Tocotrienol, beta (mg)	0.0227
Selenium, Se (g)	37.4080
Copper, Cu (mg)	0.0726
Maltose (g)	0.0000
Zinc, Zn (mg)	3.1373
Total lipid (fat) (g)	61.0353
Vitamin K (phylloquinone) (g)	1.3570
Cholesterol (mg)	139.8377
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0068
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.2654
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	19.4400
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0431
Vitamin A, IU (IU)	476.1072
Energy (kcal)	679.7495
Fatty acids, total saturated 16:1 undifferentiated (g)	1.4653
Fatty acids, total saturated 14:1 (g)	0.0079
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.7046
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0045
Sugars, total (g)	2.8352
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0340
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0057
Vitamin B-12, added (g)	0.0000
Valine (g)	1.5519
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0068
Magnesium, Mg (mg)	27.5528
Fatty acids, total saturated 16:0 (g)	14.1515
Carbohydrate, by difference (g)	4.8701
Vitamin D (IU)	30.3437
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	2.2482
Tyrosine (g)	1.1827
Potassium, K (mg)	312.8780
Fatty acids, total saturated 12:0 (g)	0.5326
Vitamin A, RAE (g)	133.7488
Serine (g)	1.3925
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.1920
Fatty acids, total trans-polyenoic 22:4 (g)	0.0499
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0023
Fatty acids, total saturated 22:0 (g)	0.0147
Fatty acids, total saturated 14:0 (g)	2.4458
Histidine (g)	1.0152
Isoleucine (g)	1.3444
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0544
Niacin (mg)	4.9970
Water (g)	115.3288
Fatty acids, total saturated 8:0 (g)	0.2786
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.2790
Carotene, beta (g)	21.5850
Sodium, Na (mg)	1146.6496
Iron, Fe (mg)	0.9443
Energy (kJ)	2842.6456
Ash (g)	5.0431
Caffeine (mg)	0.0000
Glycine (g)	0.8657
Fatty acids, total trans-polyenoic (g)	0.0397
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0068
Fatty acids, total saturated 18:2 undifferentiated (g)	6.7552
Fatty acids, total polyunsaturated (g)	7.7790
Vitamin E (alpha-tocopherol) (mg)	0.6233
Sucrose (g)	1.1340
Vitamin B-6 (mg)	0.4873
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2726
Vitamin D (D2 + D3) (g)	0.7276
Vitamin D3 (cholecalciferol) (g)	0.7276
Lysine (g)	2.5602
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0794
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.1241
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)	0.0204
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.3789
Folate, food (g)	19.4400
Fatty acids, total saturated 20:1 (g)	0.3742
Fatty acids, total monounsaturated (g)	23.7578
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	6.3696
Fatty acids, total polyunsaturated 16:1 t (g)	0.0068
Fatty acids, total polyunsaturated 17:0 (g)	0.1247
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0499
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	70.8292
Fatty acids, total polyunsaturated 16:1 c (g)	0.9843
Fatty acids, total saturated (g)	25.8251
Vitamin B-12 (g)	1.4116
Calcium, Ca (mg)	318.8849
Fatty acids, total saturated 10:0 (g)	0.8834
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0567
Alanine (g)	1.3689
Glutamic acid (g)	4.6107
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0363
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	131.8888
Leucine (g)	2.4583
Folate, DFE (g)	19.4400
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0397
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.3226
Threonine (g)	1.1888
Fatty acids, total polyunsaturated 18:1 c (g)	18.1743
Manganese, Mn (mg)	0.0267
Protein (g)	26.6208
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	21.5498
Betaine (mg)	4.1957
Phosphorus, P (mg)	387.6281
Tocopherol, gamma (mg)	0.7371

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Preparation Time
Cooking Time - 30 minutes, Preparation Time - 20 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Peel the eggplant and trim the ends. Slice lengthwise into 1/4 inch thick slices to resemble lasagna noodles. Set on a tray and sprinkle with salt. Let stand for 15 minutes to sweat out some of the liquid. Turn slices over and repeat salting and sweating. Brush off excess salt. | 2. Preheat the oven to 350 degrees F (175 degrees C). Place bacon in a skillet over medium-high heat. Cook until evenly browned on both sides. Remove to drain on paper towels. | 3. Spread a thin layer of sauce in the bottom of a 9x7 inch casserole dish. Cover with a layer of eggplant slices. Sprinkle with a little of the shredded mozzarella, then top with another thin layer of sauce, and another layer of eggplant slices. Spread the ricotta cheese only on top of this layer of eggplant, and cover with more eggplant. Spoon on more sauce, then crumble feta cheese and bacon over the sauce, followed by half of the remaining mozzarella cheese. Top with a final layer of eggplant, remaining sauce, and the rest of the shredded cheese. | 4. Bake in the preheated oven until eggplant is tender, about 25 minutes; if cheese does not brown, turn on the broiler for about 5 minutes at the end. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
bacon	4	ounces		472.8695	1.4515	14.3108	45.0077
spaghetti sauce	2	cups		-	-	-	-
feta cheese	1/4	cup	crumbled	99.0	1.5338	5.3288	7.98
ricotta cheese	1/4	cup		107.88	1.8848	6.9812	8.0476
mozzarella cheese	1 1/2	cups	shredded	-	-	-	-
salt pepper	to taste			-	-	-	-

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

Cooking in progress....

Nat and Darcy's Amazing Eggplant Lasagna