Let’s try the white aubergine parmigiana

Simple and delicate but rich in flavour, white aubergine parmigiana is an alternative to the classic recipe. Here's how to prepare it.

Eggplant parmigiana is one of the delicacies that our cuisine gives us, but have you ever tried to prepare the version without tomatoes ? Known as white aubergine parmigiana, it is prepared in the same way as the original except for the absence of the sauce. Not being a traditional recipe in the strict sense of the term, there is no single version.

Some prepare the white parmigiana by simply omitting the sauce then frying the aubergines and forming layers with the scamorza (or provola or mozzarella), others instead add the bechamel to make the dish creamy, while still others love to pamper themselves so they insert between a layer and the other a few slices of cooked ham . Not to mention the fact that you can also prepare it with grilled aubergines instead of fried . In short, you will have understood that white parmigiana is truly versatile. This is how we do it!

How to prepare the white aubergine parmigiana recipe

1. First wash the aubergines , remove the ends and cut them into slices half a centimeter thick.
2. Fry them in plenty of vegetable oil until they are golden, then transfer them to a sheet of absorbent paper to remove excess grease.
3. Cut the cheese into cubes and keep it aside together with the parmesan.
4. Now all that remains is to assemble the parmigiana by first forming a layer of aubergines on the bottom of a baking dish for 4 people, cover with a slice of ham and finally distribute the scamorza (or other dark cheese) in slices.
5. Every self-respecting parmigiana includes a generous sprinkling of parmesan between one layer and the other, so don't forget it. Continue until all the ingredients are used up, leaving only the aubergines and parmesan as the last.
6. Cook the parmigiana at 180°C for 30 minutes , then let it cool for at least 10 minutes before cutting.

In this video you can see all the steps that allow you to bring an amazing aubergine parmigiana to the table, despite being without tomato.

Variants

As mentioned in the introduction you can make some changes to the white parmigiana recipe making it tastier or lighter depending on your needs.

• In the first case, add a few spoonfuls of bechamel to each layer.
• In the second, opt for grilled aubergines and use mozzarella as cheese. In this case, the classic grilled aubergine parmigiana could also be for you.

For a dish with an even more summery scent, add a few leaves of fresh basil between the layers.

Conservation

The aubergine parmigiana can be kept in the refrigerator , covered in cling film, for 2-3 days . You can heat it in a pan, in the oven or in the microwave, but also freeze it already portioned for the future. In this case all you have to do is let it thaw at room temperature and then put it in the oven at 180°C for 20 minutes.

Read also

Eggplant parmigiana: the classic recipe and the most famous variations