RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.1381
Energy (kCal)	254.2032
Carbohydrates (g)	3.0925
Total fats (g)	27.0187
Fatty acids, total saturated 20:0 (g)	0.1118
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2064
Fatty acids, total polyunsaturated 17:1 (g)	0.0338
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)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0010
Tocopherol, beta (mg)	0.0297
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)	0.5292
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0018
Proline (g)	0.0081
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.2126
Adjusted Protein (g)	0.0000
Cystine (g)	0.0008
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0282
Copper, Cu (mg)	0.0118
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0196
Total lipid (fat) (g)	27.0187
Vitamin K (phylloquinone) (g)	17.1953
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0009
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	60.1990
Folate, total (g)	0.0977
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3.1452
Energy (kcal)	254.2032
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3392
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0006
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.3957
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0049
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	2.6105
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0031
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)	2.9032
Fatty acids, total saturated 16:0 (g)	3.0514
Carbohydrate, by difference (g)	3.0925
Vitamin D (IU)	0.0000
Fructose (g)	1.1821
Fluoride, F (g)	0.1966
Aspartic acid (g)	0.0081
Tyrosine (g)	0.0028
Potassium, K (mg)	25.8317
Fatty acids, total saturated 12:0 (g)	0.0005
Vitamin A, RAE (g)	0.1552
Serine (g)	0.0024
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0026
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)	0.0348
Fatty acids, total saturated 14:0 (g)	0.0002
Histidine (g)	0.0009
Isoleucine (g)	0.0021
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0066
Water (g)	12.3036
Fatty acids, total saturated 8:0 (g)	0.0006
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)	1.7825
Sodium, Na (mg)	4.3350
Iron, Fe (mg)	0.3222
Energy (kJ)	1063.8075
Ash (g)	0.0850
Caffeine (mg)	0.0000
Glycine (g)	0.0025
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)	2.6397
Fatty acids, total polyunsaturated (g)	2.8469
Vitamin E (alpha-tocopherol) (mg)	3.8805
Sucrose (g)	0.0001
Vitamin B-6 (mg)	0.0017
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0014
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	0.0080
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)	0.0006
Folate, food (g)	0.0977
Fatty acids, total saturated 20:1 (g)	0.0840
Fatty acids, total monounsaturated (g)	19.7037
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)	0.0059
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.1460
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	3.7362
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	7.1372
Fatty acids, total saturated 10:0 (g)	0.0002
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0035
Glutamic acid (g)	0.0081
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0058
Folate, DFE (g)	0.0977
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)	0.1455
Tryptophan (g)	0.0003
Threonine (g)	0.0014
Fatty acids, total polyunsaturated 18:1 c (g)	0.0037
Manganese, Mn (mg)	0.0943
Protein (g)	0.1381
Cryptoxanthin, beta (g)	0.1438
Fatty acids, total saturated 18:1 undifferentiated (g)	19.2463
Betaine (mg)	0.0782
Phosphorus, P (mg)	3.9485
Tocopherol, gamma (mg)	0.2618

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 | 2. Slice the eggplant and tomatoes crosswise into 1/2 inch pieces. | 3. Place 8 eggplant slices in a single layer on a baking sheet coated with nonstick cooking spray. | 4. Set the tomatoes aside. | 5. In a small bowl combine the olive oil, vinegar, salt, and pepper. | 6. Brush the mixture over the eggplant and tomato slices, then set the remainder aside. | 7. Bake the eggplant slices for about 10 minutes. | 8. Turn them over, brush with more of the olive-oil mixture, then bake for another 10 minutes; set aside. | 9. Place the tomatoes on the same baking sheet and cook for 2 to 3 minutes, or until they're soft. | 10. Place a slice of cooked eggplant on a work surface. Top with a tomato slice, a basil leaf, a slice of mozzarella, a tomato slice, another slice of cheese, then a basil leaf. Finish the stack with a slice of eggplant. | 11. Repeat to make three more stacks. | 12. When ready to serve return the stacks to the oven for about 5 minutes to reheat and melt the cheese. | 13. Top each with a drizzle of the remaining olive-oil mixture and a fresh basil leaf. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1			-	-	-	-
beefsteak tomato	2		ripe	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
balsamic vinegar	1	tablespoon		14.08	2.7248	0.0784	0.0
salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
basil leaf	12			-	-	-	-
mozzarella cheese	8	slices	unsalted	-	-	-	-

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

Cooking in progress....

Eggplant Caprese With Tomato and Basil