Claudio first had this Italian classic when he was on his honeymoon in Capri. Aubergine parmigiana is typically a homely al forno dish, rustically thrown together and baked, much like a lasagne. However, Oliver Glowig, the chef who was behind this wonderful take on parmigiana, has made a few tweaks to really kick it up a notch: the aubergine and cheeses are layered up in uniform stacks, and then the aubergine skin is finely sliced and fried off for a final flourish. It looks very special indeed.
See original recipe: https://www.jamieoliver.com/r...
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (102g) | ||
Recipe Makes: 4 | ||
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Calories: 172 | ||
Calories from Fat: 83 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 122.6mg | 38 % | |
Sodium 265.6mg | 9 % | |
Potassium 74.1mg | 2 % | |
Total Carbohydrate 10.6g | 3 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 10.2g | ||
Protein 11.3g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 172
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