{"version":"1.0","provider_name":"Leckere Rezepte","provider_url":"https:\/\/www.gzrecipes.com\/de","author_name":"salatoedolcecompagnia","author_url":"https:\/\/www.gzrecipes.com\/de\/author\/salatoedolcecompagnia\/","title":"Parmigiana alla &#8220;palermitana&#8221; - Leckere Rezepte","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"jU8oygo87r\"><a href=\"https:\/\/www.gzrecipes.com\/de\/salatoedolcecompagnia\/parmigiana-alla-palermitana\/\">Parmigiana alla &#8220;palermitana&#8221;<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gzrecipes.com\/de\/salatoedolcecompagnia\/parmigiana-alla-palermitana\/embed\/#?secret=jU8oygo87r\" width=\"600\" height=\"338\" title=\"&#8222;Parmigiana alla &#8220;palermitana&#8221;&#8220; &#8212; Leckere Rezepte\" data-secret=\"jU8oygo87r\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/www.gzrecipes.com\/content\/uploads\/sites\/3\/2026\/01\/IMG_20220506_074230-scaled-8-69592ad00a2c14-01849727.jpg","thumbnail_width":2560,"thumbnail_height":1740,"description":"Die Parmigiana ist ein Gericht, das in ganz Italien zubereitet wird, und jede Region hat ihre eigene Version. Ich bin aus Bari und in Apulien wird die Parmigiana zubereitet, indem die Auberginenscheiben erst in Mehl, dann in Ei und schlie\u00dflich frittiert werden, gew\u00fcrzt mit Parmesank\u00e4se, Mozzarella und Mortadella. Da ich einige Jahre in Palermo gelebt habe, [&hellip;]"}