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Chicken, Eggplant and Tomato Bake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)833.2001
Energy (kCal)5088.4396
Carbohydrates (g)11.5924
Total fats (g)166.2862
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice the eggplants in half longways - sprinkle the surface with salt. Allow to stand for 30 minutes, rinse and pat dry. | 2. Brush/spray a baking tray with a little oil. Place the eggplants on a single layer and bake at 200oC for 7-10 minutes. | 3. Meanwhile, slice the chicken through the middle length ways (so you have 6 half fillets). Coat the chicken with seasoning. | 4. Place the chicken on top of the hot eggplant. | 5. Mix the garlic with the pasta sauce (or leave out if it already has enough for your personal taste). | 6. Pour sauce over the chicken and cover with the cheeses. | 7. Bake for 45-50 minutes (until the chicken is cooked through). | 8. Serve with salad and crusty bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    japanese eggplant 6 2420.8055 0.0 538.5612 13.6
    salt 1 tablespoon - - - -
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    chicken breast 3 2340.5394 0.0 283.7224 125.87200000000001
    italian herb 2 tablespoons mixed - - - -
    pasta sauce 2 cups bottled - - - -
    garlic 1 teaspoon minced 4.172 0.9257 0.1781 0.013999999999999999
    mozzarella cheese 1 cup - - - -
    parmesan cheese 1/3 cup 98.6667 10.6667 10.6667 1.3333

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



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