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Baked Eggplant With Tomato and Cheese

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.2012
Energy (kCal)342.45
Carbohydrates (g)24.2628
Total fats (g)27.338
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat half of the olive oil and saute onion, garlic, parsley, oregano and seasonings for 5 minutes. Set aside. | 2. Preheat oven to 180 degrees celcius. | 3. Halve eggplants lengthwise. | 4. Heat the other half of the olive oil and gently fry the eggplant for 7 minutes. | 5. Place eggplants in baking dish. Place tomato mixture on top and sprinkle with cheese. | 6. Bake in oven for 30 minutes. | 7. Serve hot or cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    onion 2 peeled chopped 88.0 20.548000000000002 2.42 0.22
    garlic clove 2 peeled chopped - - - -
    flat leaf parsley 1 tablespoon chopped - - - -
    oregano 1 teaspoon dried 2.65 0.6892 0.09 0.0428
    salt pepper - - - -
    italian tomato 1 can - - - -
    tomato paste 1 tablespoon 13.12 3.0256 0.6912 0.0752
    eggplant 6 - - - -
    parmesan cheese grated - - - -

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



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