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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut eggplant into slices, lengthwise. Place slices into a strainer and sprinkle with sea salt. Place a weight on the eggplant slices and let drain for 30 minutes or so. | 2. Prepare sauce. Place chopped onion and oil in a heavy pan and saute. Add chopped tomatoes, salt and pepper to taste. Cook sauce until it thickens. | 3. Wash and dry eggplants slices. | 4. Whisk eggs in a bowl, add a pinch of salt. Dip eggplant slices in egg and cover with breadcrumbs. Heat oil in a pan and fry eggplant slices until brown on both sides. drain eggplant slices on paper towel. | 5. In an oven dish, arrange eggplant slices in layers. Add sauce, basil leaves and grated cheese between each layer. | 6. Cover the top layer with sauce, basil leaves and grated cheese. | 7. Place dish in a 220 degrees celsius pre heated oven and cook for 20 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	800			-	-	-	-
sea salt				44.5	0.0	9.9	0.25
egg	2			143.0	0.72	12.56	9.51
breadcrumb				44.5	0.0	9.9	0.25
olive oil				-	-	-	-
tomato	500		peeled	31034.4828	6881.5592	1619.1904	269.8651
onion	1			64.0	14.944	1.76	0.16
basil leaf				44.5	0.0	9.9	0.25
pecorino cheese	50	g	grated	44.5	0.0	9.9	0.25
salt				-	-	-	-
pepper				-	-	-	-

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