Melanzane alla Parmigiana

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16 April 2016
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18 April 2016
Parmigiana di melanzane (eggplant) is one of the queen recipe of southern Italy whose fatherhood is contested between Sicilia and Campania even today. The origin of the recipe of the “parmigiana” must be searched in Sicily, natural production land of eggplants of great quality; but the first "official" recipe of the parmigiana was published in Naples, capital of the Borbons Kingdom, in the 1839.
The only certainty is the great Mediterranean taste! Eggplants, tomatoes, mozzarella and basil, few ingredients that are mixed in a remarkable way thus to create an appetizing dish, perfect for a summer meal.
A preparation that needs precision and patience, but it also guarantees an exceptional result: the parmigiana is the perfect dish to surprise your guests with an always appreciated taste.



Nutritional Values

Nutritional Values For 100 g
Energy 757 kJ
181 kcal
Protein 8,92 g
Carbohydrates 5,89 g
Sugars 2,07 g
Fat 13,85 g
Satured Fat 5,028 g
Monounsaturated Fat 7,203 g
Polyunsatured Fat 1,056 g
Cholesterol 18 mg
Fiber 1,3 g
Sodium 442 mg
Potassium 131 mg