Parmigiana di Melanzane layers thinly fried aubergine with tangy San Marzano tomato sauce and fior di latte mozzarella, baking at 375°F for 25 minutes to achieve a golden, gooey crust. Each portion serves 8 ounces of vegetables and 15 grams of protein, making it more nutrient-dense than the average Italian casserole by 20%. This dish outperforms #5 Cuoppo Fritto in richness, offering a full-bodied meal that satisfies without grease; the aubergine absorbs just 2 tablespoons of oil, keeping it 40% lighter than many rivals. A serving costs around €10, providing excellent value for a hearty, layered dish.
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