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Stacked Eggplant (Aubergine) Parmesan

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.2516
Energy (kCal)92.76
Carbohydrates (g)21.0898
Total fats (g)0.514
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut ends off eggplant & slice into 1/2-inch thickenesses. | 2. Peel onion & tomato & slice into 1/4-inch slices. | 3. Stack eggplant, tomato, & onion, salting each layer lightly, in a greased flat baking dish. | 4. Add small pat of margarine/butter to top of each stack. | 5. Cover tightly with foil. | 6. Bake at 350F for 1 hour. | 7. Remove foil & sprinkle with parmesan cheese. | 8. Bake uncovered 10 minutes prior to serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    onion 1 60.0 14.01 1.65 0.15
    tomato 1 32.76 7.0798 1.6016 0.364
    margarine - - - -
    salt - - - -
    parmesan cheese grated - - - -

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



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