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Healthier Eggplant Parmesan for Two

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.3848
Energy (kCal)583.5781
Carbohydrates (g)11.6844
Total fats (g)55.4389
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400°. Using a vegetable peeler, remove skin from rounded side of each eggplant half, leaving a 1” strip of skin around the cut edges; this will hold the eggplant together during cooking. Place eggplant, 2 tablespoons oil in an eight or nine inch baking dish. Turn eggplant to coat with oil; season with salt and pepper and place cut side down. Cover baking dish tightly with foil and bake until eggplants are very soft, 40–45 minutes. | 2. Toss breadcrumbs and remaining 2 tablespoons oil in a medium bowl. Turn eggplant halves cut side up in the baking dish. Top eggplant halves with tomato sauce and mozzarella, then sprinkle with breadcrumbs and Parmesan. Bake until mozzarella is bubbling and breadcrumbs are golden, 25–30 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 halved - - - -
    olive oil 4 tablespoons divided 477.36 0.0 0.0 54.0
    flavorful marinara sauce 1/2 - 3/4 cup - - - -
    oregano 1/2 teaspoon dried 1.325 0.3446 0.045 0.0214
    breadcrumb 1/2 - 3/4 cup - - - -
    mozzarella cheese 3 -4 pieces 0.0 0.0 0.0 0.0
    parmesan cheese 1 ounce grated 104.8931 11.3398 11.3398 1.4175

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



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