Eggplant Parmigiana

Parmigiana di Melanzane

€15.50

Mezza Via · Munich

Baked eggplant with tomatoes, salted ricotta and basil pesto.

Nutrition

≈ 540 kcal± 35% · per portion of about 379 g

Protein22 g
17%
Fat44 g
74%
Carbohydrates12 g
9%

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.

Sources: BLS 4.0, Max Rubner-Institut (CC BY 4.0)

Information about this dish is being prepared.

History of the dish

Italy

parmigiana — © Flickr.com user "Blue Lotus" · CC BY 2.0 · Wikimedia Commons

Origin: Italy

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

Sources: Wikidata (CC0) · Wikipedia ·

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