Baked eggplant

Melanzane alla Parmigiana is a classic Italian baked dish, often associated with Sicily and Naples, featuring layers of fried or roasted eggplant, rich tomato sauce, creamy mozzarella, and salty Parmigiano-Reggiano cheese. It is a hearty, savory casserole that is traditionally baked until bubbly and golden, creating a comforting and flavorful meal.

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🍽️ Nutrition at a glance

This dish is relatively high in fat and carbohydrates, primarily from the cheese and the oil used to cook the eggplant, but it also provides a good amount of protein and fiber from the vegetables and dairy. A typical serving can range from 350 to 500 calories, depending on the specific recipe and portion size.

Nutrition breakdown

Calories	320 kcal
Protein	14 g
Carbs	22 g
Fat	21 g
Fiber	5 g
Sugar	10 g
Sodium	680 mg
Calcium	300 mg
Iron	2.5 mg
Potassium	450 mg
Vitamin A	150 mcg RAE
Vitamin C	15 mg
Vitamin K	10 mcg
Vitamin B12	0.8 mcg
Phosphorus	220 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, Melanzane alla Parmigiana is a staple of Italian comfort food, often served as a main course or a substantial side dish, and it highlights the Mediterranean diet's emphasis on vegetables and olive oil. Nutritionally, the eggplant is a good source of antioxidants and fiber, making it a satisfying and nutrient-dense option despite its richness.