Parmigiana
LA PARMIGIANA
€11
Sia Osteria · Rome
Millefoglie of baked eggplant, buffalo mozzarella, tomato, basil and grana with ricotta and sun-dried tomato bruschetta.
Nutrition
- Protein39 g
- Fat40 g
- Carbohydrates120 g
- of which saturates
- 18 g
- of which sugars
- 5.3 g
- Fibre
- 10 g
- Salt
- 4.5 g
Vitamins and minerals, % of reference intake
- Calcium 69%
- Vitamin B12 50%
- Zinc 44%
- Folate 35%
- Vitamin E 33%
- Potassium 33%
- Vitamin A 32%
- Vitamin B1 21%
- Magnesium 17%
Calculated from a standard recipe of this dish and food composition tables; the venue's recipe and portion may differ.
About the dish
Layered eggplant with buffalo mozzarella, tomato, and basil, served with sun-dried tomato bruschetta.
- Cuisine
- Italian
Typical ingredients
- eggplant
- buffalo mozzarella
- tomato
- basil
- grana padano
- ricotta
- sun-dried tomato
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: where else to eat it Back to the menu of Sia Osteria