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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wash and slice the eggplant. | 2. Sprinkle well with some salt in a strainer and let sit for 30 minutes. | 3. Rinse salt off well, and pat dry on towelling. | 4. Heat the first amount of oil in a fry pan and saute each slice of eggplant just until golden with brown colourings. | 5. Arrange eggplant in the bottom of a 9 x 13 baking pan. | 6. Hint: sometimes I brush oil on my eggplant and place on a cookie sheet, and bake in the oven turning once to brown each side, maybe a total of 12 minutes, instead of the frying. | 7. Also with the pan frying you might have to add more oil, as the eggplant will absorb the oil. | 8. (or use peanut oil which does not get too absorbed into vegie.). | 9. After layering into your baking dish set oven to 350 degrees F. | 10. Heat the second tablespoon on olive oil in a skillet and saute onion, peppers, and celery for 5 minutes. | 11. Add the tomatoes and cook two minutes. | 12. Add the paste, and water and spices. | 13. Cook until thickened. | 14. Pour over the eggplant evenly. | 15. Sprinkle with the romano cheese. | 16. Sprinkle with the cheddar cheese. | 17. Sprinkle with the black pepper freshly ground. | 18. Bake in the oven until cheese is melted and browned and all is heated thru. | 19. approximately 15 to 20 minutes. | 20. As you can tell from this recipe each item is already cooked to your preference before going into the oven for final 15 minutes. | 21. So the thickness of the sauce and doness of the eggplant is already almost to its peak. | 22. Alternative topping. | 23. 3 whole eggs, a quarter cup of cheese grated and 1 cup bread crumbs, make a paste and smear over the top evenly (like a pie crust) then place in oven to bake the 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	3		washed sliced	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	2		cut	88.0	20.548000000000002	2.42	0.22
garlic clove	3		chopped	-	-	-	-
tomato	7		peeled quartered	434.4828	96.3418	22.6687	3.7781
green bell pepper	2		seeded chopped	-	-	-	-
red bell pepper	3		seeded chopped	-	-	-	-
scotch bonnet pepper	1	scotch	seeded chopped	-	-	-	-
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
italian parsley	1/4	cup	chopped	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
water	1/2	cup		0.0	0.0	0.0	0.0
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
thyme	1/4	teaspoon	dried	0.20199999999999999	0.0489	0.0111	0.0034
salt	1/4	teaspoon		-	-	-	-
black pepper	1/8	teaspoon		0.7216	0.1839	0.0299	0.0094
cheddar cheese	1/4	cup	grated	-	-	-	-
romano cheese	1/4	cup	grated	-	-	-	-

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