Parmigiana di Melanzane (Eggplant Parmesan)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Eggplant layered with tomatoes, mushrooms, and melted cheeses, then baked until golden and bubbling. It's a satisfying vegetarian dish with Italian flavors that delivers comfort-food appeal without the carbs of traditional pasta.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 large eggplant/aubergine (sliced into 1cm slices)
- 150 g (2/3 cup) mozzarella
- 100 g (1 cup) Parmesan cheese (grated (use a vegetarian alternative if preferred))
- 1 red onion (finely chopped)
- 4 garlic cloves (finely chopped)
- 250 g (¼lb) mushrooms (sliced (I used portobellini/cremini mushrooms))
- 800 g (28oz) chopped tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary (finely chopped)
- 1 tablespoon fresh basil (finely chopped)
- salt & 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
- 990mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1109mg
- Calcium
- 586mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 990MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.