One of my Italian friends shared a link for a recipe for Parmigiana Bianca Di Melanzane or Eggplant White Parmigiana on her Facebook page. Since eggplant is in season I decided to try this layered eggplant dish with mozzarella that turned out to be a huge success with the family. The recipe calls for Pesto sauce so I have included the link to my homemade Pesto recipe.
I decided I wanted to get to know the Italian author of the recipe. Her name is Benedetta and she is a cookbook author and has an awesome website called Fatto In Casa da Benedetta, which translates to Homemade by Benedetta. Here is the link to her website: https://www.fattoincasadabenedetta.it
Benedetta grew up in the Italian countryside. From her rural background she learned the importance of homesteading * She also achieved one of her dreams of converting her farm into an Agriturismo** which she has operated for the last 10 years. Today she shares her passion for homemade food and items in her website. She offers delicious yet simple recipes and tutorial videos. She also provides home organization, DIY projects, and decoration tips. Benedetta has 4 additional collaborators on her website: Mauro e Antonio di 55Winston55, Polvere di Riso, Life & Chiara, Eleonora Galvagno who look like a lot of fun to follow as well. I enjoyed the Eggplant White Parmigiana recipe so much that I look forward to trying out more of Benedetta’s delicious recipes. It will give me a chance to teach myself some Italian.
Parmigiana Bianca Di Melanzane – Eggplant White Parmigiana
(I have translated the recipe to English and used American measurements as well as provided my personal feedback)
Note: The recipe yields 4 side dish servings – 2 stacks per person. If you want 4 entrée portions I recommend making 1 ½ the recipe.
- 2 medium size eggplants (approximately 1 ¾ to 2 lbs. total) – cut in ⅜-inch slices (slightly less than ½-inch slices)
- 1 lb. Fresh mozzarella sliced into ¼-inch slices
- ¾ cup of Pesto (homemade would be perfect – use my recipe: https://thelabyrinthguide.wordpress.com/2018/07/26/por-supuesto-es-tiempo-para-pesto/
- Olive oil
- Kosher salt
- Turn the oven to 400° F
Preparing the Eggplant:
- Line the bottoms of two cookie sheets (18 x 13 inch/half-sheet) with parchment paper
- Place the eggplant slices, in one layer, on the cookie sheet and score with small knife (3 scores per slice).
- Brush the eggplant lightly with olive oil
- Sprinkle the eggplant with kosher salt
- Place in the oven and roast for 20 minutes
Assembling the Eggplant Stacks:
- Add a thin layer of breadcrumbs to the bottom of a 13×9 inch glass dish
- You will be assembling individual stacks of eggplant so try to match the slices of similar sizes.
- Place the first layer of eggplant on top of the breadcrumbs.
- Top each eggplant with about 2 teaspoons of pesto
- Add a slice of fresh mozzarella on top of the pesto.
- Repeat this process two more times: eggplant slice, pesto, and mozzarella
- (Note: you may need to adjust the size of the mozzarella slices to better fit the eggplant slice as they become smaller)
- Top the whole thing with breadcrumbs.
- Bake in a 400° F oven for 20 minutes until the cheese melts and the tops look golden.
We enjoy serving the Eggplant Parmigiana with roasted tomatoes.
Below is Benedetta’s recipe in Italian with a great video.
Homesteading is a lifestyle of self-sufficiency. It is characterized by self-sustaining agriculture, home preservation of food, and may also involve the small-scale production of textiles, clothing, and craftwork.
Next time you are making travel plans visit an Agriturismo in Italy. An Agriturismo is an independently owned farm that the owners have decided to use as a hotel. Aside from enjoying the beautiful countryside another highlight of staying in an Agriturismo is the delicious food prepared by the owners