Recipe Modification Project, 320 Points

FNH 110,

You will be able to modify and produce a three course meal to make it healthier.
Recipes will all come from Food for Fifty text
Groups will be 2 or 3 per group

Assignment:
Your goal is to make the recipe healthier.

1. For the original recipe, complete a recipe form attached to this assignment.

2. Modify the recipes. You will be assigned a modified diet which may include one or more of the following
> sodium > sugar
> total fat > saturated fat
> cholesterol > carbohydrate
increase fiber and/or complex carbohydrate

3. For the modified recipes, complete a recipe form. Identify your assigned modification as the goal at the top of the
recipe form.

4. Document the nutrient composition of the original and of the modified recipe at the top of the recipe form.

5. Respond to the questions at the bottom of each recipe form in full sentences.

6. To accomplish the nutrient analysis:

a. use the tables in the back of your textbook.
b. use the Diet Analysis Plus* program in the Computer Lab.
c. use another computer program.
*this is the recommended method of analysis.
7. Responses to the questions should be in a paragraph format, 12 point font, Times New Roman, 1 inch margins. No
paper copies will be accepted, only digital via Blackboard Assignment. Please use spell and grammar check before
submitting
 Recipe, Original

Name of Recipe: Eggplant Parmesan

Yield: 3lb Portion Size: 6 oz 8 servings
Ingredients Amount Procedure
Eggplant 1 large 1. Trim the ends from the eggplant. Remove strips of
Tomato sauce 1 pint peel, lengthwise, with a chefs knife, leaving narrow
Flour 4 oz strips of peel between the cuts. Cut into round slices 1/4
Salt Pinch inch (6 millimeters) thick.
Pepper 1 tsp 2. Warm the tomato sauce.
Egg wash 8 fl. Oz 3. Season the flour with salt and add the white pepper.
Fresh bread crumbs (crust 8 oz Bread the eggplant slices using the standard breading
less) as needed procedure described in Chapter 8, Mise en Place
Vegetable oil (finishing with the bread crumbs), and arrange them in a
single layer on a sheet pan. Separate the layers with
parchment.
4. Heat two sautoirs and add a 1/4-inch (6-millimeter)
layer of oil in each. When the oil is hot, pan-fry the
eggplant slices until golden brown, then turn and cook
until tender. Remove and drain on clean paper towels or a
rack. Repeat until all the slices are cooked, adding more
oil as necessary.
5. Arrange the slices on a large serving platter and ladle
the tomato sauce attractively over the eggplant.
Approximate Nutritive Values per Portion Calories : 445.39 kcal
Amount/portion Amount/portion %DV Amount/portion Amount/portion %DV
%DV %DV
Total Fat 16.96g Cholesterol 151.42mg Total Carb. 56.31g Vitamin A 1987.17IU
Sat. Fat 4.75 g Sodium 782.3 mg Fiber Vitamin C 20.46 mg
Protein 17.89g Sugars Calcium 151.9 mg
Iron 5.19 mg
 Which ingredient contributes the most kcalories?
Tomato Sauce
Which ingredient contributes the most carbohydrate?
Bread crumbs
Which ingredient contributes the most fat?
Egg wash
Which ingredient contributes the most sodium?
Salt

Recipe, Modified
GOAL: Less than 21 gm of Saturated fat and approximately 710 Kcals

Name of Recipe: Baked Eggplant Parmesan

Yield: 3 lb. Portion Size: 6 oz. 8 servings
Ingredients Amount Procedure
Eggplant 1 ea 1. Preheat oven to 350 degrees. Grease a baking
Tomato sauce 1 pt sheet.
Salt to taste 2. Trim the ends from the eggplant. Remove strips of
Pepper 1 tsp peel, lengthwise, with a chefs knife, leaving narrow
Egg wash 8 fl oz strips of peel between the cuts. Cut into round slices
Fresh bread crumbs 8 oz 1/4 inch (6 millimeters) thick.
Olive oil/canola blend as needed 3. Warm the tomato sauce.
4. Mix bread crumbs with salt and pepper. Dip
eggplant slices in beaten egg; coat with bread crumb
mixture. Arrange coated eggplant slices in a single
layer on the prepared baking sheet.
5. Bake in the preheated oven until lightly browned
and crisp, about 5 minutes per side.
6. Cover the bottom of a 9x13-inch casserole dish
with a layer of tomato sauce; top with a layer of
 eggplant slices.
7. Bake in preheated oven until eggplant is not
longer tough, about 35 minutes.

Approximate Nutritive Values per Portion Calories : 393.8 kcal

Amount/portion Amount/portion %DV Amount/portion Amount/portion %DV
%DV %DV
Total Fat 16.83g Cholesterol 151.42mg Total Carb. 45.49g Vitamin A 1987.17mg
Sat. Fat 4.73g Sodium 782.01mg Fiber Vitamin C 20.26mg
Protein 16.43g Sugars Calcium 149.77mg
Iron 4.54mg

What substitutions to the original recipe did you make to make the recipe healthier? Be specific.
I only substituted out vegetable oil for olive oil. Olive oil is rich in monounsaturated fat, which is the healthy one. The
biggest substitution I made to make this a healthy dish overall was switch cooking procedures. Instead of frying the
eggplant, I am baking the eggplant. Frying anything adds almost half the calories to the dish.

What was the most significant modification/substitution?

The most significant modification I made was deciding to bake the eggplant instead of frying it.

What is your expectation of the final production in comparison to the original (i.e. Flavor, texture, palatability)?
My expectation of the final product in comparison to the original is overall a better-looking dish. A fried eggplant is often
over or undercooked. Baking the eggplant gives more time for a slow cook and even cook. The texture and flavor will be
slightly different. The texture because instead of a crunch from the crispy fried eggplant, you will get a smoother crunch
because the eggplant was baked.