Parmigiana (v)

£14.50≈ €17.35

The Grange Pub · London

Nutrition

≈ 1,020 kcal± 30% · per portion of about 468 g

Protein39 g
16%
Fat40 g
36%
Carbohydrates120 g
48%

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.

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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Parmigiana (v): where else to eat it Back to the menu of The Grange Pub