Aubergine 220gr

Chef’s tomato sauce 160gr

Parmigiano Reggiano 30g

Mozzarella cheese 200gr

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1 x Parmigiana di melanzane   + £0.00

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Aubergine parmigiana with mozzarella
Aubergine parmigiana with mozzarella

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£15.00

Summary
    Main Dishes

    Aubergine parmigiana with mozzarella

    Vegetarian iconCooking time 25 min

    History

    Parmigiana di melanzane is an ancient dish widely enjoyed in Naples in the southern region of Campania. Here, the rich, volcanic soil and warm sea breezes give us beautiful, healthy aubergines and tomatoes, while Parmesan cheese, which was created by medieval monks in Emilia-Romagna, has been used since the late 18th century. Parmigiano Reggiano (Parmesan) is a hard, matured cheese with a rich, nutty flavour and crumbly texture. Cows are farmed in Parma, Reggio Emilia and Modena, and in areas of Bologna and Mantua between the rivers Po and Reno. They feed on grass and hay. Skimmed evening milk is combined with fresh morning milk, whey and calf-rennet in copper cauldrons. The rennet is broken into small granules using a spino, then slow-cooked until the granules sink to the bottom. The mass is extracted, put in a mould and branded. The wheel is immersed in salt water and after that ageing begins. After 12 months, an inspector checks the texture by hammering on the wheel. If approved, the cheese is sold or further matured.
    £15.00
    £7.50 per meal
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    • Ingredients
    • Making of
    • Nutrition
    • Ingredients

    • Energy Kj
      No info
      Energy Kcal
      729.50g
      total Fat
      52.48g
      Saturated Fat
      24.58g
      Carbohydrate
      35.28g
      Sugars
      5.79g
      Protein
      29.48g
      Sodium
      1,003g
      Energy Kj
      No info
      Energy Kcal
      1,052g
      total Fat
      73.59g
      Saturated Fat
      31.97g
      Carbohydrate
      63.66g
      Sugars
      12.22g
      Protein
      34.44g
      Sodium
      1,035g
      Remember that you will cook this recipe at home and that ingredients are subject to natural variation hence nutritional information is approximated.