RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	34.8576
Energy (kCal)	881.1349
Carbohydrates (g)	188.3988
Total fats (g)	6.4494
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3487
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.1296
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2305
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.5166
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1905
Proline (g)	0.1043
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0318
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	34.6400
Copper, Cu (mg)	0.3925
Maltose (g)	0.0000
Zinc, Zn (mg)	2.8990
Total lipid (fat) (g)	6.4494
Vitamin K (phylloquinone) (g)	0.3200
Cholesterol (mg)	16.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.5851
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	24.5359
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	1331.8931
Energy (kcal)	881.1349
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0941
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0318
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.2000
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	10.4326
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0998
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)	63.7515
Fatty acids, total saturated 16:0 (g)	1.2374
Carbohydrate, by difference (g)	188.3988
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1724
Tyrosine (g)	0.0544
Potassium, K (mg)	824.7306
Fatty acids, total saturated 12:0 (g)	0.1165
Vitamin A, RAE (g)	90.9671
Serine (g)	0.0907
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0862
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.4061
Histidine (g)	0.0544
Isoleucine (g)	0.0953
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.9587
Water (g)	284.1160
Fatty acids, total saturated 8:0 (g)	0.0448
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	10.4000
Sodium, Na (mg)	5891.3783
Iron, Fe (mg)	9.1710
Energy (kJ)	3687.8017
Ash (g)	19.7257
Caffeine (mg)	0.0000
Glycine (g)	0.1089
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.3943
Fatty acids, total polyunsaturated (g)	0.7430
Vitamin E (alpha-tocopherol) (mg)	0.0320
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1480
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0768
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.1270
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0318
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1307
Folate, food (g)	24.5359
Fatty acids, total saturated 20:1 (g)	0.2105
Fatty acids, total monounsaturated (g)	2.3770
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	12.3200
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	2.7239
Vitamin B-12 (g)	0.8800
Calcium, Ca (mg)	658.1437
Fatty acids, total saturated 10:0 (g)	0.1008
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0998
Glutamic acid (g)	0.6668
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	31.2000
Leucine (g)	0.1361
Folate, DFE (g)	24.5359
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	14.5150
Tryptophan (g)	0.0318
Threonine (g)	0.0862
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0680
Protein (g)	34.8576
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.4901
Betaine (mg)	0.0000
Phosphorus, P (mg)	637.1108
Tocopherol, gamma (mg)	0.0000

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 425°F Spray two cookie sheets with non-stick spray. | 2. In one bowl, beat the egg(s) until well incorporated. In another bowl, put your parmesan cheese along with any Italian seasonings you like, and salt and pepper. | 3. Slice eggplants into 1/2 inch slices. Dip each slice in the egg, then into the parmesan cheese until covered. Place on cookie sheet. | 4. Cook at 425 for 20 minutes, turning the eggplant slices half way through. | 5. Meanwhile, brown the hamburger. | 6. Lower the oven temperature to 350°F once the eggplant slices have finished cooking. | 7. Spray a 9x13 pan with cooking spray. Put a small amount of spaghetti sauce on the bottom, then layer half the eggplant slices on the bottom. | 8. Top the first layer of slices with half (or a little less) of remaining tomato sauce, then spread the ricotta evenly over the tomato sauce. | 9. Spread the hamburger evenly over the ricotta. | 10. Use the remaining eggplant slices to layer over the hamburger. Cover with remaining tomato sauce, then the mozzarella cheese. | 11. Bake at 350°F for 20 minutes, then let sit for 5 minutes before serving. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2			-	-	-	-
spaghetti sauce	1	jar		-	-	-	-
mozzarella cheese	2	cups	shredded	-	-	-	-
ricotta cheese	1	container	low-fat	-	-	-	-
hamburger	1			585.1349	156.3988	2.8576	2.4494
parmesan cheese	1	cup		296.0	32.0	32.0	4.0
egg	1 -2			0.0	0.0	0.0	0.0
italian spice				-	-	-	-
salt pepper				-	-	-	-

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

Cooking in progress....

Cheesy Low-Carb Eggplant Parmesan