Parmigiana di Melanzane (Classic Italian Eggplant Parmigiana)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of fried eggplant, tomato sauce, and melted cheese baked until bubbly and golden. A rich, satisfying Italian vegetable dish that's hearty enough to serve as a main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 eggplants
- 600 ml tomato passata ( - ~3 cups)
- 100 g flour (- ¾ cup)
- 300 g grated Parmigiano Reggiano cheese (- ~3 cups)
- 300 g fresh mozzarella cheese (- ~10 oz)
- 500 ml extra virgin olive oil (- 2 ⅓ cups)
- fresh basil leaves (- fresh)
- 2 garlic cloves
- coarse salt
- salt (- to taste)
- black pepper (- to taste)
At a glance
PER SERVING · TIME 60M
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
- 30m
- Sodium
- 1192mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 400mg
- Calcium
- 994mg
- Iron
- 0.85mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1192MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.