Parmigiana
€18
Pizz'Artisanale · Toulouse
Eggplant cream, diced eggplant, buffalo mozzarella, yellow Datterini tomatoes, tomato pesto, and Parmigiano Reggiano.
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
A vegetarian-focused dish utilizing eggplant in both creamy and diced forms with tomato and cheese.
- Cuisine
- Italian
Typical ingredients
- eggplant
- buffalo mozzarella
- datterini tomatoes
- tomato pesto
- parmigiano reggiano
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 Pizz'Artisanale