RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	29.2063
Energy (kCal)	605.1421
Carbohydrates (g)	50.6248
Total fats (g)	34.9784
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0733
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0668
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.4651
Tocopherol, beta (mg)	0.0273
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	1.4501
Tocopherol, delta (mg)	0.0346
Arginine (g)	0.6389
Proline (g)	0.3863
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	9.7253
Adjusted Protein (g)	0.0000
Cystine (g)	0.2022
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	37.8857
Copper, Cu (mg)	0.5478
Maltose (g)	0.2464
Zinc, Zn (mg)	2.9682
Total lipid (fat) (g)	34.9784
Vitamin K (phylloquinone) (g)	46.4762
Cholesterol (mg)	194.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0220
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	56.5362
Folate, total (g)	103.1409
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	3659.8473
Energy (kcal)	605.1421
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1500
Fatty acids, total saturated 14:1 (g)	0.0036
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2313
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	21.1330
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0917
Vitamin C, total ascorbic acid (mg)	56.5905
Lutein + zeaxanthin (g)	613.0106
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5762
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)	96.6434
Fatty acids, total saturated 16:0 (g)	4.0012
Carbohydrate, by difference (g)	50.6248
Vitamin D (IU)	41.0000
Fructose (g)	9.3407
Fluoride, F (g)	7.7745
Aspartic acid (g)	1.6632
Tyrosine (g)	0.3567
Potassium, K (mg)	1927.1420
Fatty acids, total saturated 12:0 (g)	12.8417
Vitamin A, RAE (g)	262.8383
Serine (g)	0.6803
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.5445
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	4.6827
Histidine (g)	0.2641
Isoleucine (g)	0.4748
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	4.3547
Water (g)	412.8469
Fatty acids, total saturated 8:0 (g)	0.9226
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	1876.8860
Sodium, Na (mg)	617.7294
Iron, Fe (mg)	6.5588
Energy (kJ)	2528.2413
Ash (g)	7.2055
Caffeine (mg)	0.0000
Glycine (g)	0.3724
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	1.6084
Fatty acids, total polyunsaturated (g)	1.8373
Vitamin E (alpha-tocopherol) (mg)	6.7491
Sucrose (g)	1.0809
Vitamin B-6 (mg)	0.6154
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0929
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.6761
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0124
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	31060.2161
Starch (g)	0.1936
Pantothenic acid (mg)	1.2634
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2191
Folate, food (g)	103.1409
Fatty acids, total saturated 20:1 (g)	0.0448
Fatty acids, total monounsaturated (g)	5.6628
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	208.6081
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	25.1855
Vitamin B-12 (g)	0.8850
Calcium, Ca (mg)	441.0510
Fatty acids, total saturated 10:0 (g)	1.0600
Galactose (g)	0.1229
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.5734
Glutamic acid (g)	3.8982
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	251.3112
Vitamin E, added (mg)	0.0000
Retinol (g)	95.6000
Leucine (g)	0.7457
Folate, DFE (g)	103.1409
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	8.4107
Tryptophan (g)	0.1390
Threonine (g)	0.4801
Fatty acids, total polyunsaturated 18:1 c (g)	1.7013
Manganese, Mn (mg)	0.7620
Protein (g)	29.2063
Cryptoxanthin, beta (g)	4.6788
Fatty acids, total saturated 18:1 undifferentiated (g)	5.4575
Betaine (mg)	0.9309
Phosphorus, P (mg)	536.5617
Tocopherol, gamma (mg)	1.1355

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. For the Tomato Sauce: Saute the onion, celery, and garlic in oil in a saucepan until tender (about 3 minutes). | 2. Add in the tomatoes, tomato paste, salt, pepper, parsley, oregano and the bay leaf. | 3. Simmer uncovered for about 15 minutes, or until it is as thick as you would like. Take out the bay leaf, and set aside. | 4. For the Eggplant: Combine flour and salt in a bowl. | 5. Dip the eggplant slices in egg, then in the flour mixture. | 6. Saute the slices in a skillet in the oil for 3 minutes on each side (or until brown), adding more oil if needed. Drain the eggplant well on paper towels. | 7. Lay 1/2 of the eggplant in a single layer in a 10 x 6 x 2-inch baking dish, cutting the slices to fit if needed. | 8. Sprinkle with 1/2 of the Parmesan cheese, 1/2 of the sauce, and also 1/2 of the mozzarella cheese. | 9. Cut the remaining mozzarella into triangles. | 10. Repeat layers. | 11. Bake at 400 degrees for 15 to 20 minutes or until hot, uncovered. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1/4	cup		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
eggplant	1		peeled cut	-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
vegetable oil	1/4	cup		234.46400000000003	0.0	0.0	27.2
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
mozzarella cheese	1	package		-	-	-	-
tomato sauce				-	-	-	-
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
celery	1/4	cup	chopped	4.04	0.7499	0.1742	0.0429
garlic clove	1		minced	-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
tomato	1	can	cut	40.2099	8.6898	1.9658	0.4468
tomato paste	1/3	cup		72.16	16.6408	3.8016	0.4136
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
parsley flake	1	teaspoon		-	-	-	-
oregano	1/2	teaspoon	crushed dried	1.325	0.3446	0.045	0.0214
bay leaf	1			-	-	-	-

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

Cooking in progress....

Frank Sinatra's Eggplant Parmigiana