The White Eggplant Parmesan is a tomato-free version of the classic parmesan, highlighting the delicacy of eggplants and the rich flavor of cheese and cooked ham.
It is distinguished by its soft interior and crispy surface crust, thanks to the gratin
The eggplants, with their meaty texture, pair perfectly with the melted cheese, creating a pleasant contrast between the delicate and more intense flavors.
The combination with cooked ham, the sweet and sour onion and the pistachio and almond pesto, make it truly unique and irresistible.
The eggplants are breaded and baked to achieve a light and dry crispiness without weighing down the dish.
It is perfect as a single dish or as a side, suitable for various occasions, from family dinners to festive lunches.
The white parmesan can be prepared in advance and then baked just before serving. This makes it a very practical dish, especially if you want to plan a stress-free dinner or need a ready meal to reheat.
The eggplants provide fiber and vitamins, while the cheeses offer protein and calcium. Baking reduces the intake of saturated fats compared to the fried version, still maintaining good energy content.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for White Eggplant Parmesan
- 3 eggplants
- 4.2 oz scamorza cheese
- 2.8 oz sweet and sour onions
- 4 slices cooked ham
- 2.1 oz pistachio and almond pesto
- 1.4 oz julienne mozzarella cheese
- to taste salt
- to taste extra virgin olive oil
- 2 eggs
- to taste breadcrumbs
- 1 oz grated parmesan cheese
Tools
- 1 Bowl
- 1 Dish
- 1 Mandoline
- 1 Baking Dish
- Parchment Paper
Steps for Preparing White Eggplant Parmesan
For a perfect preparation WATCH THE VIDEO RECIPE
Start by washing the eggplants well under running water, then dry them with a clean cloth. Slice them into about 0.4-inch thick slices using a mandoline, lengthwise, trying to get even slices.
Take a bowl and beat the eggs with a pinch of salt, and in a flat dish put the breadcrumbs.
Take each eggplant slice and first pass it in the beaten eggs, then in the breadcrumbs, ensuring the coating adheres well. Repeat this for all the slices.
Preheat the oven to 392°F and line a baking sheet with parchment paper. Arrange the breaded eggplant slices on the sheet without overlapping them, a spray of oil, and bake for 10 minutes
Once baking is complete, grease a baking dish and cover it with a first layer of cooked breaded eggplant slices.
Fill with cooked ham, slices of scamorza cheese, and sweet and sour onions cooked with tasty and delicious capers and olives.
Make another layer with the same ingredients and finish with a layer of eggplants.
Season with the delicious pistachio and almond pesto, grated parmesan cheese, and julienne mozzarella.
Bake at 392°F for 15 minutes or until golden and … serve!
For the dish preparation, I used sweet and sour onion cooked with capers and olives a blend of flavors that create the right harmony to surprise the palate and the pistachio and almond pesto prepared with artisanal care, where the intense aroma of pistachios combines with the delicacy of almonds creating an irresistible Mediterranean mix of flavors!
These products, along with many others, are available at La Dispensa della Casalinga, and with my DISCOUNT CODE BABABRA10 you get a 10% DISCOUNT ON EVERYTHING
Enjoy your meal from Barbara!
Storage
After Cooking: Let the parmesan cool completely at room temperature. Once cooled, cover the baking dish with plastic wrap or transfer the leftover portions to an airtight container
In the Fridge: Store the parmesan in the fridge for up to 2-3 days.Reheating: When you want to eat it, you can reheat it in the oven at 356°F for about 10-15 minutes, covering it with aluminum foil to prevent it from drying out too much. Alternatively, you can also reheat it in the microwave, but it will lose some of its crispiness.
Freezing: If you want to keep the parmesan for a longer period, you can also freeze it.
Duration: In the freezer, the parmesan lasts up to 3 months.
Thawing: To thaw it, transfer the desired portion from the freezer to the fridge a few hours before (preferably the night before), and then reheat it in the oven at 356°F until it’s piping hot.
Tips: Do not freeze raw parmesan: It’s always better to freeze it after cooking, so the ingredients don’t release too much water during thawing.
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