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Eggplant (Aubergine) Romano

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)66.1003
Energy (kCal)2091.997
Carbohydrates (g)67.0711
Total fats (g)175.918
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees F. | 2. In a heavy bottomed skillet, cook eggplant in olive oil until tender. | 3. Drain. | 4. Mix tomato (sauce) with garlic and oregano. | 5. Add chives to ricotta. | 6. Mix crumbs with Romano. | 7. In greased 12 X 8 baking dish, place half the eggplant. | 8. Top with 1/2 the ricotta. | 9. Top with 1/2 the tomato mixture. | 10. Top with 1/2 the crumb mixture. | 11. Repeat. | 12. Bake for 30 minutes or until bubbly. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    eggplant 1 peeled sliced divided - - - -
    ricotta cheese 2 cups 863.04 15.0784 55.8496 64.3808
    chive 2 tablespoons chopped 1.8 0.261 0.1962 0.0438
    tomato 2 cups chopped 53.64 11.5922 2.6224 0.596
    garlic 1 teaspoon crushed 4.172 0.9257 0.1781 0.013999999999999999
    oregano 1/2 teaspoon crushed dried 1.325 0.3446 0.045 0.0214
    bread crumb 1/2 cup seasoned 213.3 38.8692 7.209 2.862
    romano cheese 3 tablespoons grated - - - -

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



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