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Healthy Eggplant & Pasta Bake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)79.7659
Energy (kCal)870.361
Carbohydrates (g)9.1982
Total fats (g)56.2006
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Salt eggplant slices and let sit 30 minutes in colander. | 2. Preheat oven to 400 degrees. Bring large pot of water to boil. Cook pasta 4-5 minutes (about halfway done). drain & rinse with cold water. | 3. Mix egg and cottage cheese together. Rinse eggplant and pat dry. | 4. Use a 9x9 or 9x13 casserole dish (the 9x9 will be filled to the brim). Spray with olive oil cooking spray. Start layering the ingredients. First a thin layer of sauce, then arrange so there are 2 layers of each ingredient: salt & pepper the veggies a little as you go & make sure the cottage cheese mixture is next to the pasta (it cooks into the pasta & tastes great). Top layers with sauce and about 1/2 the mozz & parm. | 5. Bake 40 minutes covered & then uncover 'til brown & bubbly (about 10 more min.) Let sit a few minutes before slicing. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 sliced - - - -
    zucchini 1 sliced 3.36 0.4976 0.4336 0.064
    garlic clove 4 diced - - - -
    measure quinoa pasta 1 1/2 1/2 - - - -
    cottage cheese 1 container low fat - - - -
    egg 1 71.5 0.36 6.28 4.755
    part mozzarella cheese 8 ounces shredded part-skim 576.072 6.2824 55.0217 36.1066
    romano cheese 2 ounces grated 219.429 2.0582 18.0306 15.275
    spaghetti sauce 1 jar - - - -
    salt pepper ground - - - -

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



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