Melanzane alla Parmigiana
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An Italian comfort food of fried eggplants layered with tomato sauce, mozzarella, and Parmigiano cheese. It's rich, melty, and deeply satisfying, a beloved vegetarian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 ½ pounds Italian eggplant
- 2 ½ cups tomato passata (or plain tomato sauce)
- 1 medium onion
- 1 garlic clove (skin on and slightly smashed)
- 12 ounces mozzarella cheese
- 1 ½ cup Parmigiano or Caciocavallo cheese (grated)
- Olive oil (as needed)
- Basil (as needed)
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 240M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h
- Sodium
- 1668mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 775mg
- Calcium
- 750mg
- Iron
- 0.36mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1668MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.