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White Parmigiana recipe from of 28-07-2007 [Updated on 21-07-2016]
The white eggplant parmigiana is a recipe from my aunt Rita. At my house we usually prepare the classic eggplant parmigiana and zucchini parmigiana but this variant of the white parmigiana was a pleasant discovery. Needless to say, this dish is a calorie bomb but ... if you don't have line problems I highly recommend the recipe: P
How to make white eggplant parmigiana
Cut the aubergines into thin slices about half a centimeter without removing the peel, pass them in the flour.
Fry them in abundant boiling oil until golden on both sides.
Beat the eggs in a small bowl, add 1/2 glass of milk, pecorino and parmesan.
Grease an ovenproof dish, sprinkle it with breadcrumbs and arrange the first layer of aubergines.
Then arrange a layer of provolone and cooked ham (cooked ham is optional, but for my aunt the motto is valid ... better to abound!).
Sprinkle a layer of mixture over the provolone layer.
Proceed alternating another layer of eggplant and a layer of provolone.
Finish by sprinkling the white eggplant parmigiana with the remaining beaten egg.
Bake the white Parmigiana at 180 ° C and cook for 30 minutes.
Allow the white aubergine parmigiana to cool before cutting it into slices and serving.