Inside the Rustic Kitchen · by Emily★ 4.8 (62)
Parmigiana di Melanazane
NUTRITION · PER SERVING115M COOK
CAL 14%·PRO 31%
CARBS 15G22% OF CAL
7G FIBER11G SUGAR0G OTHER
FAT 16G52% OF CAL
8G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Eggplant parmigiana layers fried eggplant with tomato sauce, basil, and melted mozzarella and parmesan. A rich, comforting vegetarian main course that tastes even better the next day.
mainitaliancasserole🥧 baking dish🔥 ovenvegetarian
View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 large aubergines/eggplant (around (700g/ 1.5 lbs))
- 1.5 lbs pureed tomatoes (passata) (chunky or smooth texture (700g))
- 1 white onion
- Small bunch of basil
- 8.8 oz mozzarella cheese (cut into cubes (250g))
- 3/4 cup Parmigiano Reggiano cheese (freshly grated (70g))
- 1/2 tbsp olive oil
- flour (for dusting)
- sunflower oil (for frying (around 1/2 cup/125ml))
- salt and pepper (to season)
At a glance
PER SERVING · TIME 115M
CAL 14%·PRO 31%
CARBS 15G22% OF CAL
7G FIBER11G SUGAR0G OTHER
FAT 16G52% OF CAL
8G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 55m
- Sodium
- 637mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 294mg
- Calcium
- 310mg
- Iron
- 0.19mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 637MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.