PARMIGIANA BIANCA  (aka “white” eggplant parm)

Wanted to mix up my current recipe rotation for a date night tonight and do something different  HENCE white eggplant parm was born! This is the exact same recipe as my regular eggplant parm but without the red sauce making the dish less acidic for those who suffer from occasional reflux like moi. 

INGREDIENTS:

1-2 eggplants

1 bag shredded mozzarella cheese

1 cup Parmesan cheese 

2 eggs beaten

4 cups breadcrumbs

1/2 cup chopped fresh basil

olive oil spray.

parm-bianca.jpg


DIRECTIONS:

  1. Preheat oven to 350 degrees and coat the bottom of a baking pan with olive oil spray, sprinkle of breadcrumbs & a sprinkle of cheese.

  2. Peel eggplant then slice into round medium size pieces. Dip eggplant slices in eggs and then coat in breadcrumbs on both sides. 

  3. In pan on medium-high heat, heat oil and place breaded eggplant, making sure to evenly cook both sides. When cooked, directly place each eggplant slice on baking pan creating a thin layer on the bottom of the pan.

  4. After all eggplant is cooked and in the pan, add shredded cheese on top covering the whole thing. Add basil on top. 

  5. Bake in the oven for 20 minutes.

  6. Take out & enjoy!!  

Main DishesAllie HillerComment