RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	20.5739
Energy (kCal)	217.1016
Carbohydrates (g)	8.7317
Total fats (g)	10.5128
Fatty acids, total saturated 20:0 (g)	0.0030
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0640
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1880
Fatty acids, total saturated 4:0 (g)	0.0364
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	0.4673
Tocopherol, beta (mg)	0.0100
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
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)	0.9322
Tocopherol, delta (mg)	0.0600
Arginine (g)	0.8205
Proline (g)	0.5125
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3701
Adjusted Protein (g)	0.0000
Cystine (g)	0.2721
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	39.3613
Copper, Cu (mg)	0.0777
Maltose (g)	0.0000
Zinc, Zn (mg)	1.8936
Total lipid (fat) (g)	10.5128
Vitamin K (phylloquinone) (g)	2.2120
Cholesterol (mg)	376.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	52.3003
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	593.4979
Energy (kcal)	217.1016
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2234
Fatty acids, total saturated 14:1 (g)	0.0070
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3802
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.6713
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0600
Vitamin C, total ascorbic acid (mg)	0.0795
Lutein + zeaxanthin (g)	527.9542
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0580
Vitamin B-12, added (g)	0.0000
Valine (g)	0.8586
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)	20.2827
Fatty acids, total saturated 16:0 (g)	2.4918
Carbohydrate, by difference (g)	8.7317
Vitamin D (IU)	82.0000
Fructose (g)	0.0001
Fluoride, F (g)	1.1000
Aspartic acid (g)	1.3303
Tyrosine (g)	0.4993
Potassium, K (mg)	259.3029
Fatty acids, total saturated 12:0 (g)	0.0280
Vitamin A, RAE (g)	169.1660
Serine (g)	0.9714
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6806
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0040
Fatty acids, total saturated 14:0 (g)	0.1334
Histidine (g)	0.3092
Isoleucine (g)	0.6715
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	0.1190
Water (g)	78.2766
Fatty acids, total saturated 8:0 (g)	0.0152
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	16.4772
Sodium, Na (mg)	372.0177
Iron, Fe (mg)	2.7640
Energy (kJ)	909.0152
Ash (g)	2.3466
Caffeine (mg)	0.0000
Glycine (g)	0.4325
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	1.5779
Fatty acids, total polyunsaturated (g)	1.9499
Vitamin E (alpha-tocopherol) (mg)	1.0615
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1907
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0192
Vitamin D (D2 + D3) (g)	2.0000
Vitamin D3 (cholecalciferol) (g)	2.0000
Lysine (g)	0.9125
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.5339
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)	0.0080
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0502
Folate, food (g)	52.3003
Fatty acids, total saturated 20:1 (g)	0.0422
Fatty acids, total monounsaturated (g)	3.9476
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1000
Choline, total (mg)	296.9304
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	3.7482
Vitamin B-12 (g)	1.1100
Calcium, Ca (mg)	216.7817
Fatty acids, total saturated 10:0 (g)	0.0312
Galactose (g)	0.0012
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	0.7356
Glutamic acid (g)	1.6742
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	167.8000
Leucine (g)	1.0868
Folate, DFE (g)	52.3003
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	0.0071
Tryptophan (g)	0.1672
Threonine (g)	0.5565
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	0.0331
Protein (g)	20.5739
Cryptoxanthin, beta (g)	9.2032
Fatty acids, total saturated 18:1 undifferentiated (g)	3.6626
Betaine (mg)	0.3018
Phosphorus, P (mg)	338.2473
Tocopherol, gamma (mg)	0.5007

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Preparation Time
Cooking Time - 45 minutes, Preparation Time - 20 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels. | 2. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. | 3. Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl. | 4. Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet. | 5. Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side. | 6. Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil. | 7. Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2		peeled cut	-	-	-	-
salt	1	tablespoon		-	-	-	-
italian bread crumb	1	cup		-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
egg	2		beaten	143.0	0.72	12.56	9.51
garlic tomato pasta sauce	1	jar		-	-	-	-
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
mozzarella cheese	1	package	shredded	-	-	-	-
basil	1/2	teaspoon		0.1016	0.0117	0.0139	0.0028

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

Cooking in progress....

Baked Eggplant Parmesan