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Eggplant Parmigiana is a delicious traditional Italian dish, made of fried eggplant slices layered with stringy mozzarella, tomato sauce, fresh basil and grated Parmesan. Its origins date back to Neapolitan cuisine, but it has become a renowned dish throughout the country. Eggplant Parmigiana is an excellent side dish or a complete vegetarian main course. It is a mix of Mediterranean flavors that always wins over everyone.
Step 1 of 3: Cut the eggplants into slices, salt them, let them drain for about 20 minutes, dry them and fry them in hot oil
Step 2 of 3: Arrange them in layers in a baking dish, alternating them with the peeled tomatoes, slices of mozzarella, basil and Parmesan
Step 3 of 3: Bake in a hot oven for about 20 minutes and serve
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk
| Average values | Per serving313 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,196 kJ286 kcal | 383 kJ91 kcal |
| Fat | 18.81 g | 6.02 g |
| of which saturated fatty acids | 10.91 g | 3.49 g |
| Carbohydrates | 6.78 g | 2.17 g |
| of which sugars | 6.78 g | 2.17 g |
| Fibre | 4.16 g | 1.33 g |
| Protein | 20.72 g | 6.63 g |
| Salt | 0.41 g | 0.13 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. If you notice anything unusual, write to us at info@emporion.it.
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