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Italian Eggplant (Aubergine)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.4239
Energy (kCal)2820.211
Carbohydrates (g)168.2799
Total fats (g)228.3762
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel eggplant, cut in 1" cubes. | 2. Sprinkle with salt and let stand at room temperature for 30 minutes. | 3. Drain, dry with paper towles; sprinkle with flour. | 4. Toss to coat eggplant lightly. | 5. Heat oil in large skillet, add eggplant. | 6. Saute 3-4 minutes (Divide eggplant and oil; do half at a time if necessary). | 7. Melt butter in skillet over medium heat. | 8. Saute garlic 1 minute. | 9. Add tomatoes, celery salt, bay leaf, basil, salt, pepper and sugar. | 10. Bring to boiling. | 11. Reduce heat; simmer uncovered 10-12 minutes. | 12. Preheat oven to 400 degrees. | 13. Place eggplant in buttered 2-2 1/2 qt baking dish. | 14. Pour tomato mixture over eggplant. | 15. Sprinkle with cimbined crumbs and cheese. | 16. Bake 25 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 - - - -
    salt - - - -
    flour 1 cup 578.28 126.6054 9.401 2.2436
    olive oil 1 cup 1909.44 0.0 0.0 216.0
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    tomato 2 cans chopped 80.4198 17.3796 3.9316 0.8936
    celery salt 1/2 teaspoon - - - -
    bay leaf 1 - - - -
    basil 1 teaspoon crumbled dried 0.2032 0.0234 0.0278 0.0057
    salt 1 teaspoon - - - -
    pepper 1 dash 0.251 0.064 0.0104 0.0033
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    breadcrumb 1/2 cup - - - -
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0

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



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