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Chicken & Eggplant (Aubergine) Parmesan

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)130.5082
Energy (kCal)1161.6176
Carbohydrates (g)114.4825
Total fats (g)16.2952
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pre-heat oven to 400 degrees. | 2. Spray baking pan with veg. oil. | 3. Peel and slice eggplant 1/4". | 4. Combine bread crumbs, parsley, parmesan cheese, salt and pepper. | 5. Dip eggplant into egg then crumb mixture. | 6. Place on baking sheet drizzle with olive oil and bake for 25 minutes. | 7. While the eggplant is cooking make some pasta and cook the cutlets in a skillet w/olive oil. Dip in the egg/crumb mixture. before frying. | 8. Place cutlets on cooked eggplant, spoon sauce over and top with shredded mozzarella and bake 10 to 15 minutes longer. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    chicken cutlet 1 403.4676 0.0 89.7602 2.2667
    egg 1 71.5 0.36 6.28 4.755
    bread crumb 1 1/4 1/4 seasoned 533.25 97.17299999999999 18.0225 7.155
    parsley 1/4 cup chopped 5.4 0.9495 0.4455 0.1185
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    marinara sauce 1 1/2 1/2 - - - -
    mozzarella cheese 1 cup shredded - - - -
    salt pepper 403.4676 0.0 89.7602 2.2667
    olive oil - - - -

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



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