Eggplant (Aubergine) Romano

1. Preheat oven to 350 degrees F.

2. In a heavy bottomed skillet, cook eggplant in olive oil until tender.

3. Drain.

4. Mix tomato (sauce) with garlic and oregano.

5. Add chives to ricotta.

6. Mix crumbs with Romano.

7. In greased 12 X 8 baking dish, place half the eggplant.

8. Top with 1/2 the ricotta.

9. Top with 1/2 the tomato mixture.

10. Top with 1/2 the crumb mixture.

11. Repeat.

12. Bake for 30 minutes or until bubbly.

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Nutrient	Quantity
Total fats	175.918 g
Protein	66.1003 g
Carbohydrates	67.0711 g
Energy	2091.997 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.4913 g
Water	647.9458 g
Aspartic acid	5.788 g
Calcium, Ca	1174.993 mg
Lutein + zeaxanthin	395.843 g
Fiber, total dietary	6.4273 g
Fatty acids, total saturated 22:0	0.1393 g
Carotene, beta	1663.595 g
Niacin	5.9499 mg
Vitamin A, RAE	733.865 g
Arginine	3.5296 g
Riboflavin	1.254 mg
Tocopherol, beta	0.1702 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0031 g
Fatty acids, total saturated 20:1	0.3359 g
Glutamic acid	15.711 g
Sodium, Na	829.761 mg
Fatty acids, total saturated 16:1 undifferentiated	3.9971 g
Total lipid (fat)	175.918 g
Manganese, Mn	0.96 mg
Fructose	5.4166 g
Proline	6.0941 g
Fatty acids, total saturated 16:0	32.7521 g
Fatty acids, total saturated 8:0	0.5902 g
Sucrose	0.0046 g
Choline, total	116.0971 mg
Sugars, total	12.684 g
Serine	3.3028 g
Fatty acids, total saturated 10:0	1.1359 g
Fatty acids, total saturated 18:0	8.7755 g
Vitamin B-6	0.5651 mg
Selenium, Se	86.0021 g
Ash	8.2404 g
Vitamin D	49.6 IU
Fatty acids, total saturated 18:1 undifferentiated	91.867 g
Pantothenic acid	1.6605 mg
Phenylalanine	3.2056 g
Copper, Cu	0.4387 mg
Betaine	0.455 mg
Thiamin	0.7082 mg
Retinol	580.32 g
Methionine	1.5419 g
Iron, Fe	6.23 mg
Carbohydrate, by difference	67.0711 g
Phosphorus, P	952.804 mg
Folate, total	169.569 g
Dihydrophylloquinone	0.594 g
Tocopherol, gamma	1.7865 mg
Fatty acids, total saturated 4:0	2.847 g
Lycopene	7667.54 g
Alanine	2.8314 g
Cholesterol	252.96 mg
Valine	3.8296 g
Fatty acids, total saturated 18:2 undifferentiated	13.1727 g
Glycine	1.8012 g
Carotene, alpha	301.08 g
Glucose (dextrose)	4.7173 g
Fatty acids, total saturated 14:0	6.7674 g
Zinc, Zn	7.1227 mg
Isoleucine	3.2854 g
Maltose	1.0368 g
Tocopherol, delta	0.1018 mg
Fatty acids, total saturated 12:0	0.7849 g
Fatty acids, total polyunsaturated	14.6639 g
Tocotrienol, gamma	0.5616 mg
Fatty acids, total polyunsaturated 17:1	0.135 g
Leucine	6.6749 g
Tocotrienol, alpha	0.0352 mg
Vitamin A, IU	4959.477 IU
Folate, DFE	200.349 g
Tryptophan	0.7304 g
Vitamin C, total ascorbic acid	45.1971 mg
Phytosterols	265.415 mg
Folic acid	44.28 g
Galactose	0.0008 g
Fatty acids, total polyunsaturated 18:1 c	0.0036 g
Fatty acids, total saturated 20:0	0.4471 g
Fatty acids, total saturated 6:0	0.4613 g
Starch	32.2164 g
Tyrosine	3.1875 g
Vitamin B-12	1.8754 g
Vitamin K (phylloquinone)	113.4961 g
Fatty acids, total saturated	56.8079 g
Histidine	2.4854 g
Fatty acids, total monounsaturated	97.4422 g
Threonine	2.8891 g
Folate, food	125.289 g
Fatty acids, total polyunsaturated 17:0	0.0238 g
Vitamin D (D2 + D3)	0.992 g
Cryptoxanthin, beta	0.035 g
Vitamin D3 (cholecalciferol)	0.992 g
Vitamin E (alpha-tocopherol)	17.8021 mg
Magnesium, Mg	115.13 mg
Lysine	6.9691 g
Potassium, K	1369.268 mg
Cystine	0.6703 g
Fluoride, F	6.854 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 teaspoon	4.172	0.9257	0.014
Olive oil	0.5 cup	954.72	0	108
Ricotta cheese	2 cups	863.04	15.0784	64.3808
Tomato	2 cups	53.64	11.5922	0.596
Oregano	0.5 teaspoon	1.325	0.3446	0.0214
eggplant	1	0	0	0
bread crumb	0.5 cup	213.3	38.8692	2.862
romano cheese	3 tablespoons	0	0	0
chive	2 tablespoons	1.8	0.261	0.0438