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Eggplant (Aubergine) Roll-Ups

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)89.5747
Energy (kCal)1187.3318
Carbohydrates (g)33.3428
Total fats (g)76.2615
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. peel skin off eggplant | 2. slice eggplant lengthwise in 1/4 thick slices. | 3. heat enough oil for frying. | 4. dip eggplant into 3 beaten eggs. | 5. then dip into breadcrumbs. | 6. fry the eggplant in the oil (do not overlap). | 7. drain on paper towels. | 8. mix ricotta cheese with the parmesan cheese and one egg and garlic (to be used for filling). | 9. cover the bottom of a casserole dish with sauce. | 10. spread a thin layer of the filling mixture onto the slices of fried eggplant. | 11. roll the eggplant up | 12. place the rolled eggplants seam down, side by side in the baking dish. | 13. cover the eggplant with more sauce. | 14. cover with mozzarella cheese. | 15. cover the dish with aluminum foil and bake at 350 degrees for 30 minutes. | 16. uncover and bake for an additional 10 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 2 - - - -
    vegetable oil - - - -
    tomato sauce jarred - - - -
    ricotta cheese 15 ounces 739.9218 12.9274 47.8823 55.1965
    parmesan cheese 1/2 cup 148.0 16.0 16.0 2.0
    mozzarella cheese 2 cups shredded - - - -
    garlic clove 3 minced 13.41 2.9754 0.5724 0.045
    egg 4 286.0 1.44 25.12 19.02
    breadcrumb - - - -

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



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