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Tomato and Eggplant Lasagne

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)38.1069
Energy (kCal)733.6078
Carbohydrates (g)42.5327
Total fats (g)49.3276
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. First makeup the sauce . | 2. Slice eggplants lengthways and fry in the olive oil. | 3. Lay sauce followed by eggplant lengthways topped with sauce and another layer of eggplant. | 4. Top with cheese. | 5. Bake in moderate oven until brown for approximately 15 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 750 g crushed peeled 172.5 38.25 9.0 1.5
    garlic 1 teaspoon chopped 4.172 0.9257 0.1781 0.013999999999999999
    basil 1/4 teaspoon 0.0508 0.0059 0.006999999999999999 0.0014
    oregano 1/4 teaspoon 0.6625 0.1723 0.0225 0.0107
    parsley 1/4 teaspoon chopped 0.1125 0.0198 0.0093 0.0025
    eggplant 2 sliced - - - -
    cheese 1 cup grated 476.55 3.159 28.89 38.799
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0

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



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