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Beef and Eggplant (Aubergine) Casserole

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)125.3898
Energy (kCal)1106.0971
Carbohydrates (g)60.4087
Total fats (g)39.8207
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350°. | 2. In a skillet, brown ground beef, chopped onion and green pepper; drain well. | 3. Add Italian Seasonings to meat mixture; add diced tomatoes. | 4. Mix lightly. | 5. Blend cream of celery soup, hot sauce to taste, and 1 cup milk. | 6. Spread about 1/4 cup of meat sauce in oil-sprayed baking dish; then layer eggplant, meat mixture, stuffing and top with half of soup mix; repeat. | 7. Top with grated cheese and bake for 45-50 minutes. | 8. Let set for 5-10 minutes before serving. | 9. Top with grated Parmesan cheese. | 10. Freezes well in individual servings. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 1 ground lean 530.4012 0.0 104.5842 12.1947
    yellow onion 1 chopped 114.84 6.8382 0.8265 9.396
    green pepper 1 diced 29.8 6.9136 1.2814 0.2533
    hot sauce - - - -
    italian spice 1 tablespoon crushed - - - -
    eggplant 1 peeled sliced - - - -
    italian tomato 1 can diced drained - - - -
    cornbread stuffing mix 2 1/2 cups - - - -
    cream celery soup 1 can 208.2159 26.9937 3.0117 8.9979
    milk 1 cup 148.84 11.6632 7.686 7.9788
    salt pepper - - - -
    mozzarella cheese 1 1/2 cups grated - - - -
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0

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



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