Photo: Markus Spiske
Nonna knows best
10 ingredients
Serves 4
openrecipes
My Neapolitan grandmother always told me that the origin of Parmigiana di melanzane (eggplant parmigiana) there was no doubt, came from Napoli.
Estimated Nutrition (whole recipe, rough)
802
Calories
31g
Protein
29g
Fat
104g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1kg aubergines long
- 1 bottle of tomato sauce
- 1 small can of tomato pulp cut into small pieces
- flour
- basil leaves
- extra virgin olive oil
- 700 grams of mozzarella cheese
- 30g grated parmesan cheese
- 1 clove garlic
- Salt ,pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes