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Eggplant Parmigiano-Reggiano With Tomato and Caper Sauce

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)663.0236
Energy (kCal)6658.9897
Carbohydrates (g)174.5481
Protein (g)43.3705
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 3 cups 5728.32 0.0 0.0 648.0
    eggplant 1 1/4 1/4 - - - -
    garlic clove 2 - - - -
    salt 1/2 teaspoon - - - -
    flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    black pepper ground - - - -
    egg 2 beaten 143.0 0.72 12.56 9.51
    breadcrumb 1/2 cup - - - -
    parmigiano reggiano cheese 6 tablespoons grated - - - -
    sage 1 tablespoon dried - - - -
    tomato 8 canned 496.5517 110.1049 25.906999999999996 4.3178
    caper 1 tablespoon 1.9780000000000002 0.4205 0.203 0.07400000000000001
    caper 1 teaspoon 1.9780000000000002 0.4205 0.203 0.07400000000000001
    extra virgin olive oil 1 teaspoon - - - -
    nutmeg 1 dash grated - - - -

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



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