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Eggplant (Aubergine) Roll Ups

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)58.5374
Energy (kCal)1185.1986
Carbohydrates (g)174.3954
Total fats (g)28.9559
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees. | 2. Peel and thinly slice eggplant (lengthwise). | 3. Dip slices into eggs. | 4. Coat with breadcrumbs. | 5. In a heavy skillet, add enough oil to cover bottom, then add eggplant slices. | 6. Do not overlap. | 7. Brown quickly on both sides. | 8. Repeat until eggplant is fried. | 9. Remove eggplant and drain on paper towels. | 10. Wash and cut asparagus into 4 inch lengths. | 11. Steam asparagus for 5 minutes and set aside. | 12. Fold one slice of Provolone Cheese in half and place on top of a fried eggplant slice. | 13. Place 2 asparagus spears on top of provolone. | 14. Carefully roll up and secure with a toothpick. | 15. Continue until all slices are rolled. | 16. Place rolls in a buttered shallow baking dish. | 17. Cover rolls with remaining slices of cheese. | 18. Sprinkle with grated cheese. | 19. Bake in a preheated 350 egree oven for 30 minutes or until cheese is melted and slightly browned. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    egg 2 beaten 143.0 0.72 12.56 9.51
    bread crumb 2 cups seasoned 853.2 155.4768 28.836 11.448
    oil - - - -
    provolone cheese 1 sliced 98.28 0.5992 7.1624 7.4536
    asparagus 1 90.7186 17.5994 9.979 0.5443
    pecorino romano cheese 1/4 cup grated - - - -

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



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