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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 360ºF. | 2. In a shallow pan, mix together the garlic, crushed red pepper flakes, and 4 tbsp of the olive oil. | 3. Cook over a high heat for 3 mins, pour in the tomatoes, then simmer for 8 mins, stirring every now and then; stir in the tomato purée. | 4. Meanwhile, heat a griddle pan until very hot. | 5. Brush a few of the aubergines with a little oil, then add to the pan. | 6. Cook over a high heat until well browned and cooked through, about 5-7 minutes. | 7. Turn them halfway through cooking. | 8. Lift onto kitchen paper and do the next batch (Once you have added the correct amount of oil - if the pan looks dry, don't add more oil - the aubergines will release their juices and oils.). | 9. When all the aubergines are cooked, lay a few of them in the bottom of an ovenproof dish, then spoon over some sauce. | 10. Sprinkle with Parmesan and basil leaves. | 11. Add seasoning, then repeat this process with the remaining ingredients. | 12. Finally, pour the egg over the top, sprinkle over a little more Parmesan, then bake for 20 mins or until the topping is golden. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	2			-	-	-	-
olive oil	6	tablespoons		716.04	0.0	0.0	81.0
red pepper flake			crushed	-	-	-	-
tomato	1	lb	chopped	81.6467	17.6448	3.9916	0.9072
tomato puree	2	tablespoons		11.875	2.8062	0.5156	0.0656
aubergine	4		cut	-	-	-	-
parmesan cheese	3	ounces	grated	314.6794	34.0194	34.0194	4.2524
basil	2/3	ounce		4.3469	0.5008	0.5953	0.121
egg	1		beaten	71.5	0.36	6.28	4.755

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