RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	18.84
Energy (kCal)	214.5
Carbohydrates (g)	1.08
Total fats (g)	14.265
Fatty acids, total saturated 20:0 (g)	0.0045
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0720
Fatty acids, total polyunsaturated 17:1 (g)	0.0180
Fatty acids, total trans-monoenoic (g)	0.0390
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2820
Fatty acids, total saturated 4:0 (g)	0.0060
Fatty acids, total trans (g)	0.0570
Riboflavin (mg)	0.6855
Tocopherol, beta (mg)	0.0150
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0105
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)	1.2165
Tocopherol, delta (mg)	0.0900
Arginine (g)	1.2300
Proline (g)	0.7680
Fatty acids, total polyunsaturated 18:1 t (g)	0.0345
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5550
Adjusted Protein (g)	0.0000
Cystine (g)	0.4080
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	46.0500
Copper, Cu (mg)	0.1080
Maltose (g)	0.0000
Zinc, Zn (mg)	1.9350
Total lipid (fat) (g)	14.2650
Vitamin K (phylloquinone) (g)	0.4500
Cholesterol (mg)	558.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0540
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	70.5000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0330
Vitamin A, IU (IU)	810.0000
Energy (kcal)	214.5000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3015
Fatty acids, total saturated 14:1 (g)	0.0105
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5700
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.5550
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0900
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	754.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0870
Vitamin B-12, added (g)	0.0000
Valine (g)	1.2870
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)	18.0000
Fatty acids, total saturated 16:0 (g)	3.3465
Carbohydrate, by difference (g)	1.0800
Vitamin D (IU)	123.0000
Fructose (g)	0.0000
Fluoride, F (g)	1.6500
Aspartic acid (g)	1.9935
Tyrosine (g)	0.7485
Potassium, K (mg)	207.0000
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	240.0000
Serine (g)	1.4565
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.0200
Fatty acids, total trans-polyenoic 22:4 (g)	0.0195
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0060
Fatty acids, total saturated 14:0 (g)	0.0495
Histidine (g)	0.4635
Isoleucine (g)	1.0065
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0180
Niacin (mg)	0.1125
Water (g)	114.2250
Fatty acids, total saturated 8:0 (g)	0.0060
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0270
Carotene, beta (g)	0.0000
Sodium, Na (mg)	213.0000
Iron, Fe (mg)	2.6250
Energy (kJ)	898.5000
Ash (g)	1.5900
Caffeine (mg)	0.0000
Glycine (g)	0.6480
Fatty acids, total trans-polyenoic (g)	0.0180
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0180
Fatty acids, total saturated 18:2 undifferentiated (g)	2.3325
Fatty acids, total polyunsaturated (g)	2.8665
Vitamin E (alpha-tocopherol) (mg)	1.5750
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2550
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	3.0000
Vitamin D3 (cholecalciferol) (g)	3.0000
Lysine (g)	1.3680
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0345
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.2995
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)	0.0120
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0600
Folate, food (g)	70.5000
Fatty acids, total saturated 20:1 (g)	0.0405
Fatty acids, total monounsaturated (g)	5.4870
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.2965
Fatty acids, total polyunsaturated 16:1 t (g)	0.0045
Fatty acids, total polyunsaturated 17:0 (g)	0.0330
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1500
Choline, total (mg)	440.7000
Fatty acids, total polyunsaturated 16:1 c (g)	0.2970
Fatty acids, total saturated (g)	4.6890
Vitamin B-12 (g)	1.3350
Calcium, Ca (mg)	84.0000
Fatty acids, total saturated 10:0 (g)	0.0090
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0150
Alanine (g)	1.1025
Glutamic acid (g)	2.5095
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0015
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	240.0000
Leucine (g)	1.6290
Folate, DFE (g)	70.5000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0180
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.2505
Threonine (g)	0.8340
Fatty acids, total polyunsaturated 18:1 c (g)	5.0820
Manganese, Mn (mg)	0.0420
Protein (g)	18.8400
Cryptoxanthin, beta (g)	13.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	5.1165
Betaine (mg)	0.4500
Phosphorus, P (mg)	297.0000
Tocopherol, gamma (mg)	0.7500

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 the eggplant& cut off the stem edge. | 2. Mix the beaten eggs in a bowl. | 3. Pour crushed cornflakes in a large plate. | 4. Slice the eggplant into 1/4" thick slices. | 5. Pat the slices dry with paper towel. | 6. Dip the eggplant slices into the egg batter covering both sides,& then dip into the crushed cornflakes& cover both sides. | 7. Place eggplant slices into large skillet with olive oil. | 8. MAKE SURE THE SKILLET& OIL IS EXTREMELY HOT before you place the slices into the skillet. | 9. Sprinkle salt& pepper to taste. | 10. Brown until golden brown on both sides. | 11. Spray the inside of a large glass baking dish with Pam or cover with oil or shortening. | 12. Place the eggplant slices, one row at a time lengthwise, into the baking dish. | 13. After the first row is in, spoon onto the row some marinara sauce& then sprinkle some cheese. | 14. Then place the next row of eggplant slices slightly overlapping the first row& then the sauce& cheese on that row. | 15. Continue until the baking dish is filled. | 16. Place into preheated 350 degree oven until the cheese melts& bubbles. | 17. Remove from oven& serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
corn flake			crushed	-	-	-	-
egg	3			214.5	1.08	18.84	14.265
cheese	1	package	shredded mixed	-	-	-	-
extra virgin olive oil				-	-	-	-
marinara sauce	1	pint		-	-	-	-
salt pepper				-	-	-	-

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

Cooking in progress....

Eggplant (Aubergine) Parmesan