Beringela à Parmigiana

€12

Open Brasserie · Lisbon

Eggplant prepared in the Parmigiana style.

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)

About the dish

Layers of sliced eggplant baked with tomato sauce and cheese.

Cuisine: Italian
Origin: Italy

Typical ingredients

eggplant
tomato sauce
mozzarella
parmesan

General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.

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Beringela à Parmigiana: where else to eat it Back to the menu of Open Brasserie