RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	19.38
Energy (kCal)	230.4
Carbohydrates (g)	5.2152
Total fats (g)	14.5218
Fatty acids, total saturated 20:0 (g)	0.0045
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1093
Fatty acids, total polyunsaturated 17:1 (g)	0.0180
Fatty acids, total trans-monoenoic (g)	0.0390
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2820
Fatty acids, total saturated 4:0 (g)	0.0060
Fatty acids, total trans (g)	0.0570
Riboflavin (mg)	0.7172
Tocopherol, beta (mg)	0.0150
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0105
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)	1.2468
Tocopherol, delta (mg)	0.1452
Arginine (g)	1.2569
Proline (g)	0.8707
Fatty acids, total polyunsaturated 18:1 t (g)	0.0345
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.6690
Adjusted Protein (g)	0.0000
Cystine (g)	0.4146
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	46.3200
Copper, Cu (mg)	0.1460
Maltose (g)	0.0000
Zinc, Zn (mg)	2.0964
Total lipid (fat) (g)	14.5218
Vitamin K (phylloquinone) (g)	37.7520
Cholesterol (mg)	558.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0913
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	12.1800
Folate, total (g)	84.7200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0330
Vitamin A, IU (IU)	912.0600
Energy (kcal)	230.4000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3017
Fatty acids, total saturated 14:1 (g)	0.0105
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5776
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.8004
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0900
Vitamin C, total ascorbic acid (mg)	0.1380
Lutein + zeaxanthin (g)	868.2000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0870
Vitamin B-12, added (g)	0.0000
Valine (g)	1.3221
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)	34.2000
Fatty acids, total saturated 16:0 (g)	3.3940
Carbohydrate, by difference (g)	5.2152
Vitamin D (IU)	123.0000
Fructose (g)	0.0678
Fluoride, F (g)	1.6500
Aspartic acid (g)	2.0540
Tyrosine (g)	0.7663
Potassium, K (mg)	282.6000
Fatty acids, total saturated 12:0 (g)	0.0148
Vitamin A, RAE (g)	245.1000
Serine (g)	1.4753
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.0469
Fatty acids, total trans-polyenoic 22:4 (g)	0.0195
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0060
Fatty acids, total saturated 14:0 (g)	0.0497
Histidine (g)	0.4721
Isoleucine (g)	1.0330
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0180
Niacin (mg)	0.3909
Water (g)	114.8208
Fatty acids, total saturated 8:0 (g)	0.0060
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0270
Carotene, beta (g)	60.4200
Sodium, Na (mg)	214.5000
Iron, Fe (mg)	4.8330
Energy (kJ)	964.9200
Ash (g)	2.0622
Caffeine (mg)	0.0000
Glycine (g)	0.6790
Fatty acids, total trans-polyenoic (g)	0.0180
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0180
Fatty acids, total saturated 18:2 undifferentiated (g)	2.3774
Fatty acids, total polyunsaturated (g)	2.9486
Vitamin E (alpha-tocopherol) (mg)	2.6706
Sucrose (g)	0.0546
Vitamin B-6 (mg)	0.3176
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	3.0000
Vitamin D3 (cholecalciferol) (g)	3.0000
Lysine (g)	1.3980
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0345
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.3548
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)	0.0120
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0706
Folate, food (g)	84.7200
Fatty acids, total saturated 20:1 (g)	0.0405
Fatty acids, total monounsaturated (g)	5.5300
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.2965
Fatty acids, total polyunsaturated 16:1 t (g)	0.0045
Fatty acids, total polyunsaturated 17:0 (g)	0.0330
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1500
Choline, total (mg)	442.6380
Fatty acids, total polyunsaturated 16:1 c (g)	0.2970
Fatty acids, total saturated (g)	4.7821
Vitamin B-12 (g)	1.3350
Calcium, Ca (mg)	179.8200
Fatty acids, total saturated 10:0 (g)	0.0092
Galactose (g)	0.0090
Tocotrienol, gamma (mg)	0.0150
Alanine (g)	1.1325
Glutamic acid (g)	2.5680
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0015
Carotene, alpha (g)	1.2000
Vitamin E, added (mg)	0.0000
Retinol (g)	240.0000
Leucine (g)	1.6758
Folate, DFE (g)	84.7200
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0180
Fiber, total dietary (g)	2.5500
Tryptophan (g)	0.2627
Threonine (g)	0.8533
Fatty acids, total polyunsaturated 18:1 c (g)	5.1247
Manganese, Mn (mg)	0.3414
Protein (g)	19.3800
Cryptoxanthin, beta (g)	13.9200
Fatty acids, total saturated 18:1 undifferentiated (g)	5.1592
Betaine (mg)	1.0380
Phosphorus, P (mg)	305.8800
Tocopherol, gamma (mg)	2.2152

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. Preheat the oven to 375°F Set up a breading station using three separate shallow bowls. One bowl for flour and one for eggs. Whisk together bread crumbs, 1/4 c parmesan, oregano, salt, and chili flakes and place in the third bowl. | 2. Slice off 1/2 inch from the bottoms and tops of the eggplants and discard. Use a vegetable peeler to remove the skin. Slice the eggplant into 3/4 inch thick rounds. | 3. Dredge each slice of eggplant in flour, then egg, then breadcrumb mixture. | 4. Heat the olive oil and garlic cloves in a large saute pan over medium heat. Saute the garlic for 10-15 minutes, until golden brown. Remove the garlic and disard. | 5. Increase the heat to medium high and fry the breaded eggplant slices for 3 minutes per side, until golden brown. Remove to a cooling rack. | 6. Ladle 3/4 cup tomato sauce into an 8x8 inch baking dish. Layer the eggplant, sauce, mozzarella, parmesan, and basil. Repeat until you have three layers of eggplant. Top with remaining cheese. The key is to have each layer of eggplant surrounded by tomato sauce. | 7. Cover with foil and place the dish on a baking sheet. Bake for 35 minutes, removing foil after 25 minutes. The sauce and cheese should be bubbling. Let rest at room temperature for 5-10 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1/2	cup		-	-	-	-
egg	3		beaten	214.5	1.08	18.84	14.265
panko breadcrumb	2	cups		-	-	-	-
parmigiano reggiano cheese	1/4	cup	grated	-	-	-	-
oregano	2	tablespoons	dried	15.9	4.1352	0.54	0.2568
salt	2 1/2	1/2		-	-	-	-
red chili pepper flake	2	teaspoons	ground	-	-	-	-
eggplant	2			-	-	-	-
extra virgin olive oil	2	cups		-	-	-	-
garlic clove	3			-	-	-	-
marinara sauce	6	cups		-	-	-	-
mozzarella cheese	3	cups	shredded	-	-	-	-
basil leaf	10		rolled sliced	-	-	-	-

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

Cooking in progress....

Joanne's Eggplant Parm