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- Parmigiana type Food external.
- Parmigiana type Q2095 external.
- Parmigiana type FunctionalSubstance external.
- Parmigiana comment "Parmigiana (US /ˌpɑːrməˈʒɑːnə/, UK /ˌpɑːmɪˈdʒɑːnə/; Italian: [parmiˈdʒaːna]; also parmigiana di melanzane [parmiˈdʒaːna di melanˈdzaːne; -ˈtsa-], or melanzane alla parmigiana [melanˈdzaːne alla parmiˈdʒaːna; -ˈtsa-] or shortened as parma, in American english called eggplant parmesan) is an Italian dish made with a shallow or deep-fried sliced aubergine (also called eggplant) filling, layered with cheese and tomato sauce, then baked. Parmigiana made with a filling of eggplant is the earliest and still unique Italian version. Other variations may include chicken, veal, or another type of meat cutlet or vegetable filling. The origin of the dish is claimed by both the Southern regions of Campania and Sicily." external.
- Parmigiana label "Parmigiana" external.
- Parmigiana wasDerivedFrom Parmigiana?oldid=782592296 external.
- Parmigiana abstract "Parmigiana (US /ˌpɑːrməˈʒɑːnə/, UK /ˌpɑːmɪˈdʒɑːnə/; Italian: [parmiˈdʒaːna]; also parmigiana di melanzane [parmiˈdʒaːna di melanˈdzaːne; -ˈtsa-], or melanzane alla parmigiana [melanˈdzaːne alla parmiˈdʒaːna; -ˈtsa-] or shortened as parma, in American english called eggplant parmesan) is an Italian dish made with a shallow or deep-fried sliced aubergine (also called eggplant) filling, layered with cheese and tomato sauce, then baked. Parmigiana made with a filling of eggplant is the earliest and still unique Italian version. Other variations may include chicken, veal, or another type of meat cutlet or vegetable filling. The origin of the dish is claimed by both the Southern regions of Campania and Sicily." external.
- Parmigiana isPrimaryTopicOf Parmigiana external.
- Parmigiana country Italy external.
- Parmigiana country 3175395 external.
- Parmigiana country country-ITA external.
- Parmigiana country 380 external.
- Parmigiana country IT external.
- Parmigiana country it external.