Italian Eggplant, Zucchini and Tomato Casserole
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 16.857 |
| Energy (kCal) | 404.1829 |
| Carbohydrates (g) | 44.4033 |
| Total fats (g) | 19.7366 |
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Cuisine
European >> Italian >> Italian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Chop eggplant first, and sprinkle the eggplant pieces with 1 teaspoons of the salt. Set this aside to sit while you chop the other veggies. | 2. After about 15-20 minutes, place the salted eggplant in a colander and rinse it under cool water to remove the salt and bitter juices. Pat dry with a paper towel. | 3. Preheat the oven to 400°F | 4. Heat the olive oil in a large pan on medium heat. Add the chopped onion and carrot and mix into the oil. Add the garlic. Saute for 3-4 minutes. | 5. Add the Italian seasoning. Add the zucchini, and saute another 2 minutes. Add the eggplant, saute another 2 minutes, and then add the tomatoes. Remove from heat. | 6. Season the vegetable mixture in the pan with the remaining salt and pepper. Whisk the egg, add it to the pan and mix this through the veggies, along with 1 Tb. of the parmesan cheese and the optional 1/2 cup of TVP. | 7. Pour the veggie mixture from the pan into a casserole dish, and top off with the remaining 1 Tb. cheese and the breadcrumbs. | 8. Cover the dish with foil or a lid, and bake for 20 minutes. Uncover and bake for an additional 10 minutes, or until nicely browned. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| eggplant | 1/2 | cut | - | - | - | - | |
| zucchini | 1 | cut | 2.31 | 0.3421 | 0.2981 | 0.044000000000000004 | |
| onion | 1 | chopped | 44.0 | 10.274000000000001 | 1.21 | 0.11 | |
| garlic clove | 1 -2 | minced | 0.0 | 0.0 | 0.0 | 0.0 | |
| carrot | 1 | chopped | 29.52 | 6.8976 | 0.6696 | 0.1728 | |
| tomato | 1 | can | diced | 40.2099 | 8.6898 | 1.9658 | 0.4468 |
| italian seasoning | 1 | tablespoon | - | - | - | - | |
| olive oil | 1 | tablespoon | 119.34 | 0.0 | 0.0 | 13.5 | |
| egg | 1 | 71.5 | 0.36 | 6.28 | 4.755 | ||
| salt | 2 | teaspoons | - | - | - | - | |
| black pepper | 1 | teaspoon | 5.773 | 1.4708 | 0.239 | 0.075 | |
| bread breadcrumb | 2 | slices | toasted | - | - | - | - |
| parmesan cheese | 2 | tablespoons | grated | 37.0 | 4.0 | 4.0 | 0.5 |
| vegetable | 1/2 | cup | textured | 54.53 | 12.369000000000002 | 2.1945 | 0.133 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.