White Eggplant Parmesan is a variation of the classic eggplant parmesan, without tomatoes, highlighting the delicacy of eggplants and the rich flavor of cheese and cooked ham.
It stands out for its soft interior and the crunchiness of the surface crust, given by the gratin.
Eggplants, with their meaty texture, perfectly blend with the melting cheese, creating a pleasant contrast between delicate and more intense flavors.
The combination with cooked ham, the sweet and sour onion and pistachio and almond pesto, makes it truly unique and irresistible.
The eggplants are breaded and baked in the oven, achieving a light and dry crunchiness, without weighing down the dish.
It is perfect both as a main dish and as a side, suitable for various occasions, from family dinners to festive lunches.
The white parmesan can be prepared in advance and then baked when ready to serve. This makes it a very practical dish, especially if you want to plan a stress-free dinner or if you need a ready meal to reheat.
Eggplants provide fiber and vitamins, while the cheeses offer proteins and calcium. Baking reduces the intake of saturated fats compared to the fried version, while still maintaining a good energy content.
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- Difficulty: Easy
- Cost: Low Cost
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the White Eggplant Parmesan
- 3 eggplants
- 4 oz oz scamorza
- 3 oz oz sweet and sour onions
- 4 slices cooked ham
- 2 oz oz pistachio and almond pesto
- 1.5 oz oz julienned mozzarella
- to taste salt
- to taste extra virgin olive oil
- 2 eggs
- to taste breadcrumbs
- 1 oz oz grated parmesan
Tools
- 1 Bowl
- 1 Plate
- 1 Mandoline
- 1 Baking Dish
- Parchment Paper
Steps for Preparing White Eggplant Parmesan
For perfect preparation WATCH THE VIDEO RECIPE
Start by washing the eggplants well under running water, then dry them with a clean cloth. Cut them into slices about 0.4 inches thick with a mandoline, lengthwise, trying to obtain regular slices.
Take a bowl and beat the eggs with a pinch of salt, and place the breadcrumbs on a flat plate.
Take each slice of eggplant and dip it first in the beaten eggs, and then in the breadcrumbs, making sure the breading sticks well. Repeat the operation 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 cooked, grease a baking dish and cover with a first layer of cooked breaded eggplants.
Fill with cooked ham, slices of scamorza, and sweet and sour onions cooked with capers and delicious 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, and julienned mozzarella.
Bake at 392°F for 15 minutes or until golden and… serve!
For the preparation of this dish, I used sweet and sour onions cooked with capers and olives, a combination of flavors that creates the right harmony to surprise the palate, and pistachio and almond pesto, prepared with artisanal care, where the intense aroma of pistachios combines with the delicacy of almonds, creating an irresistible Mediterranean flavor mix!
These products, along with many others, can be found in the shop of La Dispensa della Casalinga, and with my DISCOUNT CODE BABABRA10, you get a 10% DISCOUNT ON EVERYTHING
Enjoy your tasting from Barbara!
Storage
After Cooking: Let the parmesan cool completely at room temperature. Once cold, cover the baking dish with plastic wrap or transfer the remaining 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 crunchiness.
Freezing: If you want to store the parmesan for a longer period, you can also freeze it.
Duration: In the freezer, the parmesan keeps for 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 thoroughly hot.
Tips: Do not freeze the raw parmesan: It’s always better to freeze it after cooking so that the ingredients do not release too much water during thawing.
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