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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Divide eggplants into 1 - 1 1/2 inch slices and salt lightly. | 2. Fry in olive oil on high just until browning on both sides. | 3. Meanwhile, combine ricotta, two-thirds of the mozzarella, half of the parmesan, egg, basil, and a pinch of salt in a bowl and set aside. | 4. Layer a 9 X 13 baking pan as follows: (1) thin layer of sauce ; (2) layer of fried eggplant ; (3) 2 cloves of the garlic ; (4) half of the ricotta mixture ; (5) layer of sauce ; (6) remainder of eggplant ; (7) remainder of garlic ; (8) remainder of ricotta mixture ; (9) remainder of sauce ; (10) remainder of shredded mozzarella and shredded parmesan. | 5. Bake at 370 degrees Fahrenheit for 30-40 minutes until golden and bubbly. | 6. Turn off the oven and leave for another 20-30 minutes before cutting. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2			-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt	2	pinches		-	-	-	-
part ricotta cheese	30	ounces	part-skim	1173.69	43.7157	96.87200000000001	67.2746
mozzarella cheese	8	ounces	shredded	734.8188	61.7339	30.7535	40.5284
parmesan cheese	5	ounces	shredded	524.4656	56.699	56.699	7.0874
egg	1			71.5	0.36	6.28	4.755
basil	2	tablespoons		1.219	0.1404	0.16699999999999998	0.0339
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
spaghetti sauce	1	jar		-	-	-	-

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