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Tomato Potato and Eggplant (Aubergine) Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.632
Energy (kCal)488.1285
Carbohydrates (g)2.1943
Total fats (g)54.0809
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine tomatoes, basil, garlic, a sprinkling of salt and pepper and olive oil, toss and let sit for 1/2 to 1 hour. | 2. Slice potato and eggplant into roughly 1/4" slices. | 3. Spray a 9" x 9" tall cassarole dish with non-stick spray. | 4. Layer as follows; tomato, potato, tomato, eggplant, until there aren't any vegetables left. | 5. Bake in 350 oven for 1 to 1-1/5 hours, periodically pressing vegetables down into the tomato juices. | 6. Note: Cheese can be omitted, or you can use romano, mozzerella, or parmasan. | 7. Serve with a green salad. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    potato 2 - - - -
    plum tomato 6 cups diced - - - -
    basil 3 tablespoons minced 1.8285 0.2107 0.2504 0.0509
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    salt pepper - - - -
    asiago cheese 3 tablespoons grated - - - -

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



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