RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	9.3223
Energy (kCal)	55.3853
Carbohydrates (g)	3.0455
Total fats (g)	0.3679
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0037
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0081
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2933
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0462
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0311
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.4538
Proline (g)	0.2976
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2249
Adjusted Protein (g)	0.0000
Cystine (g)	0.1914
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.5502
Copper, Cu (mg)	0.0203
Maltose (g)	0.0462
Zinc, Zn (mg)	0.1930
Total lipid (fat) (g)	0.3679
Vitamin K (phylloquinone) (g)	0.0231
Cholesterol (mg)	1.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0001
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0620
Folate, total (g)	4.2542
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	7.5500
Energy (kcal)	55.3853
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0056
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2642
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.5624
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0093
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5391
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)	9.8568
Fatty acids, total saturated 16:0 (g)	0.0660
Carbohydrate, by difference (g)	3.0455
Vitamin D (IU)	0.0000
Fructose (g)	0.0486
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.8198
Tyrosine (g)	0.3050
Potassium, K (mg)	146.8258
Fatty acids, total saturated 12:0 (g)	0.0070
Vitamin A, RAE (g)	2.0000
Serine (g)	0.5306
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4569
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0002
Fatty acids, total saturated 14:0 (g)	0.0252
Histidine (g)	0.1934
Isoleucine (g)	0.4395
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0855
Water (g)	58.2762
Fatty acids, total saturated 8:0 (g)	0.0028
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0002
Carotene, beta (g)	0.6500
Sodium, Na (mg)	167.5250
Iron, Fe (mg)	0.3466
Energy (kJ)	230.7015
Ash (g)	0.7632
Caffeine (mg)	0.0000
Glycine (g)	0.2767
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0068
Fatty acids, total polyunsaturated (g)	0.0107
Vitamin E (alpha-tocopherol) (mg)	0.0072
Sucrose (g)	0.0621
Vitamin B-6 (mg)	0.0211
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0048
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.5380
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1312
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0085
Folate, food (g)	4.2542
Fatty acids, total saturated 20:1 (g)	0.0038
Fatty acids, total monounsaturated (g)	0.0732
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	2.0191
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.1574
Vitamin B-12 (g)	0.1144
Calcium, Ca (mg)	45.2322
Fatty acids, total saturated 10:0 (g)	0.0063
Galactose (g)	0.0462
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.4684
Glutamic acid (g)	1.0513
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	1.9500
Leucine (g)	0.6762
Folate, DFE (g)	4.2542
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.0698
Tryptophan (g)	0.0834
Threonine (g)	0.2992
Fatty acids, total polyunsaturated 18:1 c (g)	0.0008
Manganese, Mn (mg)	0.0149
Protein (g)	9.3223
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0636
Betaine (mg)	0.2453
Phosphorus, P (mg)	48.1085
Tocopherol, gamma (mg)	0.0000

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 oven to 350°F Coat a 9 X 13-inch baking dish with cooking spray; set aside. | 2. Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices. | 3. Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once. | 4. Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more. Slice into 4 pieces and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cooking spray				-	-	-	-
italian breadcrumb	1/3	cup	seasoned	-	-	-	-
parmesan cheese	1	tablespoon	grated	18.5	2.0	2.0	0.25
italian seasoning	1	teaspoon		-	-	-	-
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
eggplant	1			-	-	-	-
egg white	2		beaten	34.32	0.4818	7.194	0.1122
tomato sauce	1 1/2	cups	canned	-	-	-	-
part mozzarella cheese	1/2	cup	part-skim shredded	-	-	-	-

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

Cooking in progress....

Eggplant Parmigiana - Weight Watchers