Eggplant Parmigiana
Eggplant Parmigiana, or Melanzane alla Parmigiana, is a classic Italian baked dish featuring layers of fried or baked eggplant slices, rich tomato sauce, melted mozzarella, and grated Parmigiano-Reggiano cheese. Originating from southern Italy, particularly Naples and Sicily, it's a hearty vegetarian centerpiece often served as a main course or in smaller portions as an appetizer.
🍽️ Nutrition at a glance
This dish is relatively high in fat and calories, primarily from the cheese and any oil used to cook the eggplant, but it's also a good source of fiber, vitamins from the tomato sauce, and protein from the cheese. A typical serving can range from 350 to 600 calories, depending on preparation and portion size.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 14 g |
| Carbs | 25 g |
| Fat | 22 g |
| Fiber | 6 g |
| Sugar | 8 g |
| Sodium | 650 mg |
| Calcium | 250 mg |
| Iron | 2 mg |
| Potassium | 450 mg |
| Vitamin A | 120 µg RAE |
| Vitamin C | 15 mg |
| Vitamin K | 20 µg |
| Folate | 60 µg DFE |
| Phosphorus | 200 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a beloved example of Italian cucina povera (peasant cooking), transforming simple, humble ingredients into a luxurious dish. Nutritionally, eggplant itself is low in calories and contains nasunin, an antioxidant found in its purple skin that may help protect brain cell membranes.
