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Cheryl's Eggplant and Zuchini Towers

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)39.1331
Energy (kCal)645.4419
Carbohydrates (g)41.1662
Total fats (g)36.0432
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400 degrees. | 2. Slice eggplant into 1/2 inch slices and spray both sides, place on baking sheet. | 3. Thinly slice both zucchini with mandolin and place on separate baking sheet and spray with cooking spray. | 4. Place in oven for 8 minutes, turn eggplant and stir the zucchini. | 5. Mix the chopped basil with the parm and ricotta until smooth. | 6. Remove the eggplant and zucchini from the oven. | 7. Spread 1-2 Tablespoons of ricotta mixture on each slice of eggplant. | 8. Layer thin sliced zucchini on each slice, pat down into the ricotta to level. | 9. Spoon 1-2 Tablespoons Marinara onto each slice and top with a pinch of mozzarella cheese. | 10. Carefully stack the eggplant slices two to three layers high, sprinkle a bit of cheese on the top and bake again at 350 for 20 minutes until cheese on top is slightly bubbly. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    eggplant 1 - - - -
    zucchini 2 6.72 0.9952 0.8672 0.128
    ricotta cheese 8 ounces fat-free 394.6249 6.8946 25.5372 29.4381
    parmesan cheese 1/4 cup 74.0 8.0 8.0 1.0
    basil 1 bunch - - - -
    mozzarella cheese 1 cup shredded - - - -
    marinara sauce 12 ounces 170.097 25.2764 4.7287 5.4771
    vegetable - - - -

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



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