Aubergine Parmigiana

Delivery

This product is delivered by DHL with tracking number.

Chilled packaging boxes that maintain an internal temperature during transit.

Eco-Friendly Water Pack

Method

• Preheat your oven to 185°C (175°C fan) and place a baking tray in the middle of the oven.
• Remove the card sleeve and the film from the pasta but leave it in its card box.
• Place the pasta in its box directly onto the hot baking tray and cook for 20 minutes, until piping hot.
• Remove your pasta from the oven and allow it to rest for 5 minutes before serving. Buon appetito!

Ingredients / Allergens

Allergens in BOLD & CAPITALISED:
Cherry Tomato Sauce (44.1%) (Chopped Tomatoes (Tomato, Antioxidant: Citric Acid), Cherry Tomato(19.5%), Whit Onion, Tomato Paste, Sunflower Oil, Extra Virgin Olive Oil, Garlic, Basil, Salt, Black Pepper Powder, Sugar, Bay Leaf) Grilled Pre-Fried Aubergine (39.2%) (Grilled Aubergine, Flour (WHEAT), Bread (WHEAT, Flour, Salt, Yeast, Sunflower Oil, Turmeric, Paprika), High Oleic Sunflower Oil), Mozzarella (MILK, Potato Starch (Anti-Caking Agent), Salt, Lactic Acid Culture, Microbial Rennet), Grana Padano (3%) (MILK, Salt, Animal Rennet, Preservative: Lysozyme EGG‘s Protein).

In addition to the recipe-specific allergen information provided, Pasta Roma handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.

Net weight: 350g

Nutrition

Calories per serving: 539 kcal
An adult needs around 2000kcal per day Following nutritional information is per 100g: Energy 641 KJ
Energy 154 Kcal Fat 11.1g
Of which saturates 3.8g
Carbohydrate 6.3g
Of which sugars 3.4g
Protein 6.3g
Salt 0.63g

About This Dish 

Melanzane alla parmigiana, or aubergine parmigiana, is a dish emblematic of the Italian south. In the sunny clime of regions like Apulia, Campania and Sicily, aubergines are widely cultivated and enjoyed as a nutritious and fillin crop. Aubergines were first introduced by the Arabs, who, for a time, held sway in this part of the world, but most notably in Sicily, where arabesque architecture can still be found to this day, as well as other influences from its exotic and chequered history.
The parmigiana, perhaps the most documented aubergine dish, sees slices of aubergine layered alongside plenty of cheese – traditionally mozzarella and Parmesan, though other local cheeses, such as Grana Padano can also b found. Our version comprises both mozzarella and Grana Padano, alongside tomato sauce and seasoning. This rustic dish is primarily to be enjoyed as a contorno, or side dish, but, for those with more modest appetites, can also make for an amply sized main.