Nutrition
≈ 540 kcal± 35% · per portion of about 379 g
- 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 Italian dish made by layering sliced eggplant with tomato sauce and cheese.
- Cuisine
- Italian
- Origin
- Italy
Typical ingredients
- eggplant
- tomato sauce
- mozzarella
- parmesan cheese
- basil
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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Aubergine Parmigiana: where else to eat it Back to the menu of Charcuterie Ghibaudo-Pottier