RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.6616
Energy (kCal)	319.12
Carbohydrates (g)	2.3436
Total fats (g)	31.785
Fatty acids, total saturated 20:0 (g)	0.1133
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2307
Fatty acids, total polyunsaturated 17:1 (g)	0.0398
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2351
Tocopherol, beta (mg)	0.0347
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.9328
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.4480
Proline (g)	0.2620
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.1399
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	16.2020
Copper, Cu (mg)	0.0539
Maltose (g)	0.0000
Zinc, Zn (mg)	0.7146
Total lipid (fat) (g)	31.7850
Vitamin K (phylloquinone) (g)	16.5060
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)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	59.6700
Folate, total (g)	23.6800
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	270.5400
Energy (kcal)	319.1200
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4393
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1946
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.2450
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	1.8720
Lutein + zeaxanthin (g)	252.4600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4465
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)	7.5000
Fatty acids, total saturated 16:0 (g)	4.1690
Carbohydrate, by difference (g)	2.3436
Vitamin D (IU)	41.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	0.6938
Tyrosine (g)	0.2544
Potassium, K (mg)	93.3300
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	80.0000
Serine (g)	0.4969
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3510
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)	0.0368
Fatty acids, total saturated 14:0 (g)	0.0165
Histidine (g)	0.1613
Isoleucine (g)	0.3485
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.0795
Water (g)	41.5898
Fatty acids, total saturated 8:0 (g)	0.0020
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	0.3000
Sodium, Na (mg)	72.5600
Iron, Fe (mg)	1.1282
Energy (kJ)	1335.6100
Ash (g)	0.6200
Caffeine (mg)	0.0000
Glycine (g)	0.2280
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	3.4269
Fatty acids, total polyunsaturated (g)	3.8116
Vitamin E (alpha-tocopherol) (mg)	4.4043
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1591
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)	0.4724
Beta-sitosterol (mg)	0.0000
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)	0.8023
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0320
Folate, food (g)	23.6800
Fatty acids, total saturated 20:1 (g)	0.0975
Fatty acids, total monounsaturated (g)	21.5292
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0169
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	148.3730
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	5.2965
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	39.1300
Fatty acids, total saturated 10:0 (g)	0.0031
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3754
Glutamic acid (g)	0.8848
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)	0.5615
Folate, DFE (g)	23.6800
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)	0.1260
Tryptophan (g)	0.0875
Threonine (g)	0.2874
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.1143
Protein (g)	6.6616
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	20.9488
Betaine (mg)	0.1770
Phosphorus, P (mg)	108.1800
Tocopherol, gamma (mg)	0.4741

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Preparation Time
Cooking Time - 60 minutes, Preparation Time - 25 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 450 degrees F (230 degrees C). | 2. Place eggplant slices on a wire rack; sprinkle with salt. Let sit until some liquid starts beading on slices, about 20 minutes. Rinse salt off eggplant slices and pat dry. Brush olive oil over both sides of each slice. Arrange eggplant slices on a baking sheet. | 3. Roast in the preheated oven for 10 to 15 minutes. Flip eggplant slices and continue roasting until slices are tender and lightly browned, 15 to 20 more minutes. Remove eggplant from oven and reduce temperature to 350 degrees F (175 degrees C). | 4. Mix ricotta cheese, Italian cheese blend, egg, garlic, oregano, thyme, and black pepper together in a bowl. | 5. Line a 9-inch square pan with aluminum foil. Coat the bottom of the pan with about 1/2 cup tomato sauce; top with 1/2 of the eggplant slices. Layer eggplant slices with 1/2 of the spinach, 1/2 of the ricotta mixture, and 1/2 of the remaining tomato sauce. Continue layering with remaining ingredients, ending with sauce. Top with mozzarella slices. Cover pan with aluminum foil. | 6. Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until cheese is brown and bubbling, 5 to 10 more minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		peeled cut	-	-	-	-
salt	to taste			-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
ricotta cheese	1	container		-	-	-	-
italian cheese	2	cups	shredded blend	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
oregano	2	sprigs	chopped	-	-	-	-
thyme	3	sprigs	chopped	-	-	-	-
black pepper	10	grinds		-	-	-	-
tomato sauce	2 1/2	cups		-	-	-	-
spinach	1	package	chopped thawed drained	-	-	-	-
mozzarella cheese	6	slices	part-skim	-	-	-	-

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

Cooking in progress....

Roasted Eggplant Lasagna