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Aubergine Parmigiana


Aubergine Parmigiana

Ingredients:

Allergens in bold

Aubergines

Onion paste

Crushed Garlic (Sulphites)

Oregano

Tinned Tomatoes

Sugar

Basil

Parmesan (Milk)

Spinach

Garlic Bread (Gluten)

Nutritional Information:

Per serving: Energy (kcal) 303 Fat 6.4g of which saturates 2g Carbohydrates 59.1g of which sugars 33.8g Protein 9.6g Salt 0.5g

Recipe Description:

This dish of layers of aubergine, cheese and tomato ragu is claimed by many regions of Italy. Parma suggests the Parmigiana of the title proves its claim, but others think this word may in fact refer to the overlapping layers of vegetables and their resemblance to the slats in a window shutter - known as a palmigiana in Sicily, or even be a version of parmiciana which translates as Persian in Sicilian - referencing the introduction of aubergines to Italy from Arab trade routes. Whatever its origin, this popular comfort food dish is a delicious vegetarian treat..

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