RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.8854
Energy (kCal)	585.387
Carbohydrates (g)	7.4148
Total fats (g)	59.3258
Fatty acids, total saturated 20:0 (g)	0.3558
Fatty acids, total saturated 18:3 undifferentiated (g)	5.0049
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0294
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.2343
Riboflavin (mg)	0.2422
Tocopherol, beta (mg)	0.0104
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
Fatty acids, total polyunsaturated 24:1 c (g)	0.0009
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.5531
Tocopherol, delta (mg)	0.5696
Arginine (g)	0.7364
Proline (g)	0.3873
Fatty acids, total polyunsaturated 18:1 t (g)	0.0279
Campesterol (mg)	131.3450
Glucose (dextrose) (g)	0.1918
Adjusted Protein (g)	0.0000
Cystine (g)	0.1605
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	17.6683
Copper, Cu (mg)	0.0877
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9350
Total lipid (fat) (g)	59.3258
Vitamin K (phylloquinone) (g)	39.0473
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	4.9989
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.7760
Folate, total (g)	28.0590
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	270.0000
Energy (kcal)	585.3870
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2171
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2008
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.4207
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0464
Vitamin C, total ascorbic acid (mg)	0.1164
Lutein + zeaxanthin (g)	251.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4937
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)	13.4690
Fatty acids, total saturated 16:0 (g)	3.4677
Carbohydrate, by difference (g)	7.4148
Vitamin D (IU)	41.0000
Fructose (g)	0.0301
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.8478
Tyrosine (g)	0.2927
Potassium, K (mg)	184.7210
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	80.0000
Serine (g)	0.5345
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3909
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.1845
Fatty acids, total saturated 14:0 (g)	0.0180
Histidine (g)	0.1800
Isoleucine (g)	0.3757
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.1147
Water (g)	38.7006
Fatty acids, total saturated 8:0 (g)	0.0020
Tocotrienol, delta (mg)	0.0054
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0111
Carotene, beta (g)	0.0000
Sodium, Na (mg)	76.8200
Iron, Fe (mg)	1.4230
Energy (kJ)	2449.8970
Ash (g)	0.8734
Caffeine (mg)	0.0000
Glycine (g)	0.2669
Fatty acids, total trans-polyenoic (g)	0.2049
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	11.1491
Fatty acids, total polyunsaturated (g)	16.3102
Vitamin E (alpha-tocopherol) (mg)	10.1057
Sucrose (g)	0.1988
Vitamin B-6 (mg)	0.2454
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.5305
Beta-sitosterol (mg)	225.0850
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.8386
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.1989
Fatty acids, total polyunsaturated 15:0 (g)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0622
Folate, food (g)	28.0590
Fatty acids, total saturated 20:1 (g)	0.7313
Fatty acids, total monounsaturated (g)	36.3256
Stigmasterol (mg)	1.6350
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	10.9243
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	153.5565
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	5.6011
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	35.6630
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.4145
Glutamic acid (g)	1.1913
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	0.6136
Folate, DFE (g)	28.0590
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	0.8730
Tryptophan (g)	0.0952
Threonine (g)	0.3143
Fatty acids, total polyunsaturated 18:1 c (g)	35.3384
Manganese, Mn (mg)	0.1090
Protein (g)	7.8854
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	35.3663
Betaine (mg)	0.7417
Phosphorus, P (mg)	139.1580
Tocopherol, gamma (mg)	15.1503

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. peel and slice eggplant into 1 inch slices. | 2. place in zip locked bag and add. | 3. water to cover,salt and garlic powder | 4. close and place in fridge for 3 hours or overnight. | 5. When ready, drain eggplant, dry each slice (this is important),. | 6. dredge in flour (self rising or plain). | 7. place each slice in hot oil in a cast iron skillet and brown to perfection on each side. | 8. Do in batches. | 9. HINT: If adding more oil, give it time to get hot again before adding more slices. This will allow your eggplant to get brown not soggy! | 10. Put browned eggplant on cookie sheet in oven on 400 for about 15 minutes | 11. whip 1 dozen large eggs in large bowl. Add salt and pepper sparingly(remember there is salt on the eggplant) | 12. Pour 1/2 into the oiled iron skillet on med heat, let eggs set. Turn stove down to low. | 13. Then add slices of eggplant to eggs (in two batches) it will look like a big daisy. | 14. then turn over in skillet and finish eggs till set again. Don't overcook eggs! | 15. Serve on a warm platter with options of either salsa or pork gravy and sauted onions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2			-	-	-	-
garlic powder	1	tablespoon		32.107	7.0548	1.6054	0.0708
salt	4	tablespoons		-	-	-	-
water			locked	-	-	-	-
plain flour	1	cup		-	-	-	-
canola oil	1/4	cup		481.78	0.0	0.0	54.5
egg	1			71.5	0.36	6.28	4.755
salt pepper				-	-	-	-
salsa				-	-	-	-
onion			sauted	-	-	-	-

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

Cooking in progress....

Eggplant Brunch Scramble