White Eggplant Parmiggiana

December 15, 2009 | In: Appetizer, Main Course, Side Dish

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Serving 6 people
Ingridient
2 large eggplants (or 3 medium ones)
1 cup grated romano cheese
1 cup parmiggiano regiano cheese
16oz diced mozzarella cheese
8 large eggs
minced garlic
rosemary
1/4 cup extra virgin olive oil
salt
pepper
Preparation
Start by dicing the eggplant into bite size pieces. Add it to a bowl and springle with salt. In a pan at medium heat, add the extra virgin olive oil and minced garlic. Cook it for about 3 minutes until the garlic and oil are combined. At this point, add all the diced eggplant. Stir it and let it cook for 5 minutes before you stir it again. After 5 minutes, add the rosemary and pepper. Stir it together, cover it, put the heat on low and let it cook for 15 minutes. Turn the heat off and transfer the eggplant to a bowl.
Whisk 8 eggs in a separate bowl like you would do an omelet. Add the romano and parmigiano cheese. Stir it very well. Mix the eggs in the eggplant bowl and stir them together. Add the diced mozzarella and mixed them again.
On a cooking pan, drizzel some extra virgin olive oil and add the eggplant mix. Cook the mix in the oven at 350F for 45 minutes.
Garnish it with parsley.
Buon Appetito!

white_eggplantServing 6 people

This dish is amazingly simple and delicious. You can serve it as a meal or you can make as an appetizer by serving in little squares. My friends and family enjoy this dish in every occasion.

Ingredients

2 large eggplants (or 3 medium ones)

1 cup grated Romano cheese

1 cup Parmiggiano Regiano cheese

16oz diced mozzarella cheese

8 large eggs

3 cloves of minced garlic

1 sprig Rosemary

1/4 cup extra virgin olive oil

Salt

Pepper

Preparation

Start by dicing the eggplant into bite size pieces. Add it to a bowl and sprinkle with salt. In a pan at medium heat, add the extra virgin olive oil, rosemary, and minced garlic. Cook it for about 30 seconds until the garlic and oil are combined. At this point, add the diced eggplant and pepper. Stir it together, cover it, put the heat on low and let it cook for 15 minutes. Turn the heat off and transfer the eggplant to a bowl. Remove the rosemary.

Whisk the eggs in a separate bowl like you would to do an omelet. Add the Romano and Parmiggiano cheese. Stir it very well. Mix the eggs in the eggplant bowl and stir them together. Add the diced mozzarella and mixed them again.

On a cooking pan, drizzle some extra virgin olive oil (or you spray with PAM oil).  Pour the eggplant mix. Cook the mix in the oven at 350F for 45 minutes.

Garnish it with parsley.

I recommend this dish to be served together with a spinach & strawberry salad topped with balsamic red wine vinegar and extra virgin olive oil.

Buon Appetito!



2 Responses to White Eggplant Parmiggiana

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Hilza, Brasil

December 19th, 2009 at 4:33 pm

Hello Lina
Here in Brasil I have followed and appreciated your recipes. This dish is lovely, but be careful with the wine Antonio drinks with this dish, because of the headache the next morning.
Keep up the good work.
Love, Hilza

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Cindy

January 23rd, 2011 at 6:58 pm

Ciao La Mamma di Pino! I am making your eggplant recipe for a very special person… my best friend Amigona Luciana! Para Benz Amigona… Love you! Happy Birthday! Thank you for making all of this possible. You are a shining star and I am so proud of you. We are all so blessed to have you in our lives. Beijo! This fragrant dish has simple ingredients and is a perfect appetizer or side dish. It is easy to make ahead and can be served at room temp. A little rosemary goes a long way. I recommend this as an appetizer paired with a sparkling white wine.

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