Parmigiana de Berenjenas Italiana
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Eggplant parmigiana with layered fried eggplant, melted mozzarella, and fresh tomato sauce infused with basil. A classic Italian vegetable main course that's rich and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 ½ lb de berenjenas del tipo largo (1.2k)
- 2 ½ tazas de salsa natural de tomate (600g)
- 1 cebolla pequeña (picada finamente)
- 1 lb de queso mozzarella (450g)
- 1 ½ taza de queso Parmigiano o Caciocavallo (rallado, 150g)
- Aceite de oliva (el necesario)
- Albahaca (al gusto)
- sal y pimienta (al gusto)
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
- 1383mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 910mg
- Calcium
- 843mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1383MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.