Nutrition
- Protein22 g
- Fat44 g
- Carbohydrates12 g
- of which saturates
- 16 g
- of which sugars
- 12 g
- Fibre
- 4.9 g
- Salt
- 2.1 g
Vitamins and minerals, % of reference intake
- Calcium 67%
- Folate 54%
- Vitamin B12 45%
- Potassium 43%
- Vitamin E 41%
- Zinc 36%
- Vitamin A 32%
- Vitamin C 23%
- Magnesium 18%
Calculated from a standard recipe of this dish and food composition tables; the venue's recipe and portion may differ.
About the dish
A baked dish consisting of layered slices of eggplant, tomato sauce, and cheese.
- Cuisine
- Italian
Typical ingredients
- eggplant
- tomato sauce
- mozzarella
- parmesan cheese
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Italy
- Origin
- Italy
Read more
Parmigiana (, Italian: [parmiˈdʒaːna]) is an Italian dish made with fried, sliced eggplant layered with mozzarella cheese and tomato sauce, then baked. The origin of the dish is claimed by the regions of Calabria, Campania, Apulia, and Sicily.
Excerpt from the Wikipedia article “Parmigiana” · version used · CC BY-SA 4.0
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Parmigiana di melanzane: where else to eat it Back to the menu of Murivecchi