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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat oven to 350F (180 deg C) (Gas Mark 4). | 2. Lightly grease a baking dish. | 3. Wash the eggplants and slice lengthways into thin strips. | 4. Heat 1 tablepoon of the olive oil in a saucepan and saute the onion. | 5. Add the tinned tomatoes to the saute. | 6. Then add the tomato puree and the herbs. | 7. Stir well and bring the sauce to a simmer. | 8. Cover the pan and cook over a low heat for 30 minutes. | 9. Place the flour in a small bowl and dip the eggplant strips into it so that each piece is well coated. | 10. Heat the remaining olive oil in a frying pan and saute the eggplant until lightly browned. | 11. (Add more oil if necessary). | 12. Pour some tomato sauce into the baking dish and then a layer of egg plants. Continue layering the sauce and eggplant strips until they are all used up. | 13. Arrange the cheese slices over the top layer. | 14. Bake in the oven for 30-40 minutes until the topping is golden brown. | 15. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2			-	-	-	-
olive oil	8 -10	tablespoons		0.0	0.0	0.0	0.0
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
tomato	2	cans	chopped	80.4198	17.3796	3.9316	0.8936
tomato puree	1	can		312.36	73.8156	13.562999999999999	1.7262
oregano	1	tablespoon		7.95	2.0676	0.27	0.1284
basil	1	teaspoon		0.2032	0.0234	0.0278	0.0057
plain flour	3	tablespoons		-	-	-	-
mozzarella cheese	8	ounces	sliced	734.8188	61.7339	30.7535	40.5284

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