Sicilian-Style Eggplant Casserole
Sicilian-Style Eggplant Casserole, often called 'Parmigiana di Melanzane,' is a beloved baked dish from Sicily, Italy. It features layers of thinly sliced, fried eggplant alternated with rich tomato sauce, melted mozzarella, and grated Parmesan cheese, often seasoned with fresh basil.
🍽️ Nutrition at a glance
This dish is generally high in carbohydrates from the breading and cheese, and moderate in fat due to the fried eggplant and cheeses, while providing protein from the dairy. A typical serving offers key nutrients like fiber from the eggplant, calcium from the cheese, and vitamins from the tomato sauce, with a rough calorie ballpark of 350-500 calories per serving.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 12 g |
| Carbs | 22 g |
| Fat | 16 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 580 mg |
| Potassium | 420 mg |
| Vitamin C | 15 mg |
| Vitamin A | 80 mcg |
| Calcium | 180 mg |
| Iron | 2.1 mg |
| Vitamin B6 | 0.3 mg |
| Folate | 45 mcg |
| Magnesium | 35 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a cornerstone of Sicilian cuisine, showcasing the island's love for bold, layered flavors and its historical use of eggplant, which was introduced by Arab traders. Nutritionally, despite being fried, eggplant is a good source of antioxidants and can absorb less oil when properly prepared, making it a more balanced comfort food than it might seem.
