Parmigiana di Melanzane

Parmigiana di Melanzane, or Eggplant Parmesan, is a classic Italian baked dish originating from Southern Italy, particularly Naples and Sicily. It features layers of thinly sliced, fried eggplant alternated with rich tomato sauce, mozzarella, and Parmigiano-Reggiano cheese, then baked until bubbly and golden.

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🍽️ Nutrition at a glance

This dish is relatively high in fat and calories due to the fried eggplant and generous cheese, with a moderate amount of carbohydrates from the tomato sauce and breading. A typical serving provides a good source of protein from the cheese, along with fiber, vitamins from the tomatoes, and minerals like calcium and potassium.

Nutrition breakdown

Calories	260 kcal
Protein	12 g
Carbs	18 g
Fat	16 g
Fiber	4 g
Sugar	8 g
Sodium	680 mg
Calcium	220 mg
Iron	2.5 mg
Potassium	450 mg
Vitamin A	120 mcg RAE
Vitamin C	12 mg
Vitamin K	15 mcg
Folate	40 mcg
Phosphorus	180 mg

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

💡 What's interesting

Culturally, it's a beloved comfort food that showcases the Italian philosophy of transforming simple, humble ingredients into a rich, layered masterpiece. Nutritionally, the eggplant acts as a sponge, absorbing the flavors of the sauce and oil, making it a satisfying and hearty vegetarian centerpiece.