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Eggplant (Aubergine) Parmesan - Vegan

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.409
Energy (kCal)579.0019
Carbohydrates (g)126.6732
Total fats (g)2.2935
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees F. | 2. In a food processor process till smooth: tofu, spinach, garlic, nutmeg, salt/pepper to taste and set aside. | 3. Place flour, water or soymilk, bread crumbs each in separate bowls. | 4. Heat olive oil in med frying pan. | 5. Dip eggplant slices into flour then into water or soymilk and finally into breadcrumbs. | 6. Place 4 slices at a time, into olive oil in frying pan. | 7. Fry eggplant on each side or until golden brown. | 8. Place on paper towels to drain excess oil. | 9. In a lasagna baking dish, spread about 2-4 tablespoons pasta sauce onto bottom of pan to evenly cover. | 10. Layer eggplant, tofu-spinach mixture and sauce. | 11. Repeat till all ingredients are done. | 12. Sprinkle cheese and bake for 30-45 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 peeled sliced - - - -
    flour 1 cup 578.28 126.6054 9.401 2.2436
    water 1 cup 0.0 0.0 0.0 0.0
    breadcrumb 2 cups - - - -
    tofu 1 package firm - - - -
    spinach 1 package thawed drained frozen - - - -
    garlic clove 3 -4 - - - -
    pasta sauce 1 jar - - - -
    vegan mozzarella cheese 1 cup shredded shredded - - - -
    nutmeg 1 pinch 0.7219 0.0678 0.008 0.0499
    salt - - - -
    pepper - - - -
    oil - - - -

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



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