Parmigiana Bianca ("White" Eggplant Parmigiana) – a delicious recipe with eggplants, Salt, Olive oil, breadcrumbs, eggs, milliliters. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Cut the eggplant into 1-centimeter slices and sprinkle each with salt on one side. Let sit for at least 30 minutes or up to 8 hours. Rinse and pat the slices dry, then fry them in plenty of olive oil (or grill with a little olive oil) until golden brown and tender. Place the slices on paper towels to drain any excess oil and set aside until needed.
2
Prepare a casserole dish by greasing it with olive oil and dusting with a tablespoon of the breadcrumbs.
3
Beat the eggs and milk together with a pinch of salt and half of the Parmesan cheese.
4
Layer the eggplant in a casserole dish with the mozzarella and a sprinkling of breadcrumbs. Pour the egg mixture over the eggplant and mozzarella. Finish with the rest of the Parmesan and a final sprinkling of breadcrumbs. Bake in the oven at 350u00b0 F (180u00b0 C) until the eggs are set and the top is golden and crisp, about 15 to 20 minutes. Serve as part of an antipasto.
428
kcal
Calories
24
g
Fat
19
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 large eggplants, Salt, Olive oil for frying, 4 tablespoons (60 grams) dried breadcrumbs, and more.
Yes, Parmigiana Bianca ("White" Eggplant Parmigiana) falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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