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Ten Minute Eggplant Parmigiana

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.8788
Energy (kCal)815.5299
Carbohydrates (g)49.203
Total fats (g)65.4568
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel the eggplant. Cut into slices lengthwise, then cut into thin strips (1/4 to 1/2 inch). | 2. Sprinkle with salt if desired then rinse and drain well. | 3. Heat the oil in a large saute pan. | 4. Add the eggplant and cook till softened or golden brown. | 5. Add salt and pepper, bread crumbs, basil and cream. | 6. Stir and toss gently with parmesan cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    eggplant 1 - - - -
    tomato 1 can diced 40.2099 8.6898 1.9658 0.4468
    heavy cream 1/2 cup 204.0 1.6440000000000001 1.704 21.648000000000003
    parmesan cheese - - - -
    basil - - - -
    bread crumb 1/2 cup seasoned 213.3 38.8692 7.209 2.862
    salt pepper - - - -

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



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