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Eggplant parmigiana is one of the most famous and beloved Italian recipes. Discover here the ingredients and method to prepare our version at home.
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 8: Clean and chop the onion, heat it in a pot with oil and let it brown for a couple of minutes.
Step 2 of 8: Add the tomato puree, adjust the salt, add basil and cook over low heat for 45-50 minutes.
Step 3 of 8: Cut the mozzarella into cubes and slice the eggplants lengthwise.
Step 4 of 8: Fry the eggplants in hot oil at 170° until golden brown and drain them on paper towels.
Step 5 of 8: In a 20x30 cm baking dish, pour in a little sauce, arrange a layer of eggplants, cover with sauce, mozzarella, Parmesan and basil.
Step 6 of 8: Repeat the layers until all ingredients are used up, finishing with mozzarella and Parmesan.
Step 7 of 8: Bake in a static oven at 200° for about 30 minutes.
Step 8 of 8: Let rest for 15-20 minutes before serving.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Peanuts and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving444 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 1,346 kJ322 kcal | 303 kJ72 kcal |
| Fat | 18.02 g | 4.06 g |
| of which saturated fatty acids | 10.56 g | 2.38 g |
| Carbohydrates | 15.18 g | 3.42 g |
| of which sugars | 11.4 g | 2.57 g |
| Fibre | 7.19 g | 1.62 g |
| Protein | 21.97 g | 4.95 g |
| Salt | 0.98 g | 0.22 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
