RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1421.61
Energy (kCal)	7481.3367
Carbohydrates (g)	3.1476
Total fats (g)	157.8101
Fatty acids, total saturated 20:0 (g)	0.4516
Fatty acids, total saturated 18:3 undifferentiated (g)	2.1167
Fatty acids, total polyunsaturated 17:1 (g)	0.1530
Fatty acids, total trans-monoenoic (g)	0.0390
Fatty acids, total saturated 20:4 undifferentiated (g)	3.9653
Fatty acids, total saturated 4:0 (g)	0.0060
Fatty acids, total trans (g)	0.0570
Riboflavin (mg)	11.3263
Tocopherol, beta (mg)	0.1338
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.8605
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)	5.8201
Tocopherol, delta (mg)	0.1176
Arginine (g)	1.2435
Proline (g)	0.8194
Fatty acids, total polyunsaturated 18:1 t (g)	0.0345
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.6120
Adjusted Protein (g)	0.0000
Cystine (g)	0.4113
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1236.1850
Copper, Cu (mg)	17.8353
Maltose (g)	0.0000
Zinc, Zn (mg)	72.8490
Total lipid (fat) (g)	157.8101
Vitamin K (phylloquinone) (g)	91.2003
Cholesterol (mg)	4099.6667
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0726
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	244.7700
Folate, total (g)	1140.1100
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0330
Vitamin A, IU (IU)	7944.3633
Energy (kcal)	7481.3367
Fatty acids, total saturated 16:1 undifferentiated (g)	2.7195
Fatty acids, total saturated 14:1 (g)	0.0105
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5738
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	1.6292
Sugars, total (g)	0.6777
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0900
Vitamin C, total ascorbic acid (mg)	0.0690
Lutein + zeaxanthin (g)	811.3500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	2.4245
Vitamin B-12, added (g)	0.0000
Valine (g)	1.3046
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	1442.7667
Fatty acids, total saturated 16:0 (g)	21.9385
Carbohydrate, by difference (g)	3.1476
Vitamin D (IU)	123.0000
Fructose (g)	0.0339
Fluoride, F (g)	1.6500
Aspartic acid (g)	2.0238
Tyrosine (g)	0.7574
Potassium, K (mg)	16537.5467
Fatty acids, total saturated 12:0 (g)	0.0074
Vitamin A, RAE (g)	2367.5500
Serine (g)	1.4659
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.0335
Fatty acids, total trans-polyenoic 22:4 (g)	0.0195
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.1453
Fatty acids, total saturated 14:0 (g)	0.1913
Histidine (g)	0.4678
Isoleucine (g)	1.0197
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0180
Niacin (mg)	78.1684
Water (g)	5674.9396
Fatty acids, total saturated 8:0 (g)	0.0060
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0270
Carotene, beta (g)	30.2100
Sodium, Na (mg)	5032.5767
Iron, Fe (mg)	103.5005
Energy (kJ)	31276.6300
Ash (g)	86.8261
Caffeine (mg)	0.0000
Glycine (g)	0.6635
Fatty acids, total trans-polyenoic (g)	0.0180
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0180
Fatty acids, total saturated 18:2 undifferentiated (g)	15.2354
Fatty acids, total polyunsaturated (g)	26.3141
Vitamin E (alpha-tocopherol) (mg)	53.0375
Sucrose (g)	0.0273
Vitamin B-6 (mg)	8.7863
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	3.0000
Vitamin D3 (cholecalciferol) (g)	3.0000
Lysine (g)	1.3830
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0345
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.3271
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)	0.0120
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	8.5653
Folate, food (g)	1140.1100
Fatty acids, total saturated 20:1 (g)	0.3764
Fatty acids, total monounsaturated (g)	90.5397
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.2965
Fatty acids, total polyunsaturated 16:1 t (g)	0.0045
Fatty acids, total polyunsaturated 17:0 (g)	0.0568
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1500
Choline, total (mg)	5046.1597
Fatty acids, total polyunsaturated 16:1 c (g)	0.2970
Fatty acids, total saturated (g)	28.6439
Vitamin B-12 (g)	72.1683
Calcium, Ca (mg)	8491.3233
Fatty acids, total saturated 10:0 (g)	0.0091
Galactose (g)	0.0045
Tocotrienol, gamma (mg)	0.0150
Alanine (g)	1.1175
Glutamic acid (g)	2.5387
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0015
Carotene, alpha (g)	0.6000
Vitamin E, added (mg)	0.0000
Retinol (g)	2365.0000
Leucine (g)	1.6524
Folate, DFE (g)	1140.1100
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0180
Fiber, total dietary (g)	1.2750
Tryptophan (g)	0.2566
Threonine (g)	0.8437
Fatty acids, total polyunsaturated 18:1 c (g)	5.1034
Manganese, Mn (mg)	0.1917
Protein (g)	1421.6100
Cryptoxanthin, beta (g)	13.7100
Fatty acids, total saturated 18:1 undifferentiated (g)	87.2792
Betaine (mg)	0.8520
Phosphorus, P (mg)	13051.4400
Tocopherol, gamma (mg)	2.3790

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat your oven to 430°F - 220°C. | 2. Crack the eggs into a mixing bowl, add the oregano and beat until mixed. | 3. Place the egg crumbs in a plate or flat container ready for crumbing. | 4. Trim the ends off the eggplants and slice widthwise thick round slices. | 5. Add half the oil to a large frying pan, place on medium high heat with two peeled garlic cloves. | 6. Dip each eggplant slice into the egg mixture and dip coat each side into the breadcrumbs. | 7. Place in the hot oil (If the garlic is gently starting to fry, the oil has reached the right temperature) and cook until golden brown, flip over and cook other side. Once cooked, transfer to paper towel to absorb some of the oil. | 8. In a baking dish, line the bottom with the tomato sauce (marinara). | 9. Arrange your eggplant slices enough to cover the bottom. (you will need two dishes or sheet pans). | 10. Top each slice with a little tomato sauce. | 11. Cover with grated Parmigiano Reggiano cheese. | 12. Place one or two basil leaves on each slice. | 13. Tear some of the Bocconcini or Mozzarella cheese using your hands, and place a few clumps on each slice. | 14. Place in oven and bake for 10 -15 min at 430°F - 220°C. | 15. enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2			-	-	-	-
egg	3			214.5	1.08	18.84	14.265
oregano	1	tablespoon		7.95	2.0676	0.27	0.1284
breadcrumb	1	cup		6304.1667	0.0	1402.5	35.4167
olive oil	1/2	cup		954.72	0.0	0.0	108.0
garlic clove	4			6304.1667	0.0	1402.5	35.4167
tomato sauce	1	cup		-	-	-	-
parmigiano reggiano cheese	1	cup	grated	6304.1667	0.0	1402.5	35.4167
basil leaf	3	sprigs		6304.1667	0.0	1402.5	35.4167
bocconcini	250			6304.1667	0.0	1402.5	35.4167

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

Cooking in progress....

Eggplant Margherita