Today I present to you the white eggplant parmigiana, a result of my kitchen experiments and creativity. The white version requires fried, not breaded, eggplants, and the filling is made of cooked ham and smoked provolone. I experimented with this combination of ingredients and found them to be very balanced; the substantial difference, however, is made by the fried eggplants: it’s pointless to dwell on their goodness, the rest follows.
Bring this white parmigiana to the table and serve it as a side dish to a main meat course, even cold if desired.
On the blog, you will find other recipes with eggplants; below, I leave you some very good side dishes!!!
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 6 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for preparing the white parmigiana
- 5 eggplants (long)
- 7 oz provolone (sliced)
- 6 slices cooked ham
- to taste salt
- to taste seed oil
- to taste grated Parmesan
Tools
- 1 Baking Tray
- 1 Knife
- 1 Frying Pan
Steps for White Eggplant Parmigiana
Preparing this parmigiana is really simple. I decided not to put the eggplants under salt, it’s up to you. Recently, the variety of eggplants is different, they don’t have much excess water and don’t leave a bitter aftertaste.
First, wash and trim the eggplants, slice them thinly, about 1/8 inch.
Take a large and deep frying pan, add plenty of oil, and bring it to temperature without exceeding 320°F. Fry the eggplants, turning them without breaking.
As the eggplants are ready, take a colander or a tray with paper for fried foods and let the excess oil drip off. You can do this the day before.
Take a baking dish and start arranging the first layer of eggplants.
Place two slices of cooked ham.
And two slices of provolone. If you want, you can add a sprinkle of Parmesan. Cover with the second layer of eggplants by placing them horizontally.
Proceed following the steps and form 5 layers.
Complete with a layer of eggplants and bake in a fan oven at 340°F for 20 minutes.
Remove the baking dish from the oven and add two slices of cooked ham and two slices of provolone. Put the dish back in the oven and bake for another 10 minutes at 320°F without burning the cheese.
Let the parmigiana rest for 10 minutes, it needs to settle before being cut.
Creamy, tasty, and easy to prepare!!!
You can store your parmigiana in the fridge for two days, it’s even better the next day!
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FAQ (Questions and Answers)
Can I substitute the provolone with another cheese?
You can use mozzarella or slices of processed cheese.
You can use mozzarella or slices of processed cheese.
