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8Ingredients
70Minutes
460Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 eggplants (medium)
- 200 grams mozzarella cheese (2 balls)
- 1/2 cup grated Parmesan cheese
- 20 oz. passata (tomatoes, 600g)
- 3 garlic cloves (peeled and minced)
- 3 Tbsp. olive oil
- salt
- pepper
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Directions
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories460Calories from Fat230 |
% DAILY VALUE |
Total Fat25g38% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol50mg17% |
Sodium1270mg53% |
Potassium1660mg47% |
Protein23g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate41g14% |
Dietary Fiber16g64% |
Sugars16g |
Vitamin A25% |
Vitamin C40% |
Calcium45% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Kate 3 years ago
Aweful! Ruined this dish for me. I've made perfect Melanzane before and these suggestions ruined it. The eggplant is too thick and the mozeralla is better grated not sliced.
Angelo M. 5 years ago
Healthy and very simple interpretation of this dish, good also for vegetarians. This a perfect way to prepare an amazing Italian recipe saving time while keeping most of the traditional taste. Anyway, the Italian name is "parmigiana di melanzane" and not "melanzane alla parmigiana": it has nothing to do with the city of Parma. :-)