RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	9.4284
Energy (kCal)	264.43
Carbohydrates (g)	17.3419
Total fats (g)	18.8255
Fatty acids, total saturated 20:0 (g)	0.0574
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1553
Fatty acids, total polyunsaturated 17:1 (g)	0.0229
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.3239
Tocopherol, beta (mg)	0.0198
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	0.6955
Tocopherol, delta (mg)	0.0346
Arginine (g)	0.5466
Proline (g)	0.3446
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.6513
Adjusted Protein (g)	0.0000
Cystine (g)	0.1779
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	16.5795
Copper, Cu (mg)	0.2613
Maltose (g)	0.0000
Zinc, Zn (mg)	1.1444
Total lipid (fat) (g)	18.8255
Vitamin K (phylloquinone) (g)	33.5820
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0211
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	57.6700
Folate, total (g)	54.7400
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	1381.8700
Energy (kcal)	264.4300
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2699
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2180
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	7.4424
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	242.2555
Lutein + zeaxanthin (g)	1278.5150
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5639
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)	39.2750
Fatty acids, total saturated 16:0 (g)	2.8000
Carbohydrate, by difference (g)	17.3419
Vitamin D (IU)	41.0000
Fructose (g)	3.3432
Fluoride, F (g)	6.5100
Aspartic acid (g)	1.3309
Tyrosine (g)	0.2937
Potassium, K (mg)	631.0200
Fatty acids, total saturated 12:0 (g)	0.0012
Vitamin A, RAE (g)	134.0650
Serine (g)	0.6642
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.6320
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0194
Fatty acids, total saturated 14:0 (g)	0.0165
Histidine (g)	0.1946
Isoleucine (g)	0.4276
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	1.5506
Water (g)	322.8961
Fatty acids, total saturated 8:0 (g)	0.0020
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	625.3000
Sodium, Na (mg)	81.7800
Iron, Fe (mg)	2.2923
Energy (kJ)	1107.6750
Ash (g)	1.9783
Caffeine (mg)	0.0000
Glycine (g)	0.3250
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	2.2795
Fatty acids, total polyunsaturated (g)	2.5889
Vitamin E (alpha-tocopherol) (mg)	3.6629
Sucrose (g)	0.3324
Vitamin B-6 (mg)	0.8627
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.5979
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.1168
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2078
Folate, food (g)	54.7400
Fatty acids, total saturated 20:1 (g)	0.0555
Fatty acids, total monounsaturated (g)	11.7070
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0140
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	165.4640
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	3.6153
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	81.3050
Fatty acids, total saturated 10:0 (g)	0.0032
Galactose (g)	0.0008
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.4885
Glutamic acid (g)	1.4879
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	62.6800
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	0.6804
Folate, DFE (g)	54.7400
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	5.4570
Tryptophan (g)	0.1259
Threonine (g)	0.4002
Fatty acids, total polyunsaturated 18:1 c (g)	1.6976
Manganese, Mn (mg)	0.5447
Protein (g)	9.4284
Cryptoxanthin, beta (g)	25.3950
Fatty acids, total saturated 18:1 undifferentiated (g)	11.3551
Betaine (mg)	0.5105
Phosphorus, P (mg)	172.3450
Tocopherol, gamma (mg)	0.4841

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 oven to 350°F. | 2. Slice eggplant into 1/2 inch rounds. Salt both sides and set on paper towels to drain moisture. Let set for 30 minutes. Blot dry. | 3. Meanwhile, heat oil to medium and saute peppers, pepper flakes, and garlic. Heat until limp. Add wine. Reduce. Add tomatoes and oregano. | 4. Stir and simmer for 10 minutes. Stir in basil. Season to taste with salt. | 5. While tomatoes are cooking, dip eggplant into flour and shake off excess. Discard flour. In same bowl add breadcrumbs. Dip flour coated eggplant into beaten egg, then bread crumbs. | 6. Place in single layer on cookie sheet, or better yet a cookie drying grate on top of a cookie sheet. Bake at 375°F for 25 minutes until crisp. | 7. Using a loaf pan sprayed with Pam, layer a spoonful of sauce. Top with a layer of cooked eggplant. Spread more sauce and top with more eggplant. (I get three slices of eggplant per layer). | 8. Top with mozzarella then another layer of sauce. Top with more eggplant, then cheese then sauce. Repeat one more time giving you four layers. Top with remaining sauce. | 9. Bake for 20 minutes. | 10. Top with good quality parmesan. Bake 10 more minutes. Remove from oven and let set for 10 minutes. Cut into four sections of layers. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
rom tomato	2		peeled chopped	-	-	-	-
garlic	1	tablespoon	chopped	12.665	2.8101	0.5406	0.0425
bell pepper	2		diced	59.6	13.8272	2.5628	0.5066
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
red wine	2	tablespoons		-	-	-	-
pepper flake	1/2	teaspoon		-	-	-	-
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
basil leaf	8 -10			-	-	-	-
salt				-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
flour				-	-	-	-
bread crumb			seasoned	-	-	-	-
salt				-	-	-	-
mozzarella cheese				-	-	-	-
parmesan cheese			shaved	-	-	-	-

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

Cooking in progress....

Farmer's Market, No Fry, Eggplant Parmesan