PARMIGIANA DI MELANZANE

CZK 275≈ €11.28

Oliva Nera · Prague · 150g

Zapečený lilek s mozzarellou, parmazánem a rajčaty.

Milk
Celery

Nutrition

≈ 210 kcal± 25% · per portion of about 150 g

Protein8.9 g
17%
Fat17 g
74%
Carbohydrates4.9 g
9%

of which saturates: 6.5 g
of which sugars: 4.6 g
Fibre: 1.9 g
Salt: 0.84 g

Vitamins and minerals, % of reference intake

Calcium 27%
Folate 21%
Vitamin B12 18%
Potassium 17%
Vitamin E 16%

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

A baked dish consisting of layered eggplant slices, tomato sauce, and cheese.

Cuisine: Italian

Typical ingredients

eggplant
mozzarella
parmesan
tomato sauce

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

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 DI MELANZANE: where else to eat it Back to the menu of Oliva Nera