The white eggplant parmesan is a very tasty variant of the classic eggplant parmesan prepared with fried eggplant, tomato sauce, mozzarella cheese and grated Parmesan cheese. In this recipe, the eggplant parmesan will be prepared with bechamel sauce, cooked ham, scamorza cheese and grated Parmesan cheese, without tomato sauce. However, you can fry or grill the eggplants, according to your needs (in the second case you will have a lighter recipe). Once ready, you can serve the white eggplant parmesan as a single dish; it is ideal for a nice and tasty dinner. But let’s see how to prepare it to delight your guests, and don’t forget that white eggplant parmesan is excellent both warm and cold.
Wash the eggplants, peel them and slice them lengthwise (1). Pass them in flour and fry them in abundant hot seed oil (2). Once ready, lift them and lay them on a plate lined with paper towels, so as to eliminate the excess oil and add a pinch of salt (3).
Prepare the béchamel sauce (4), pour a ladle over the bottom of a casserole dish and start composing the layers. Place the first layer of eggplants on the bottom, add the small pieces of scamorza cheese, the cooked ham, a sprinkling of pepper and the béchamel sauce. Continue with the layers (5) until you finish all the ingredients, and close with the béchamel sauce, a generous sprinkling of grated Parmesan cheese and pepper. Bake at 180 degrees C for 25-30 minutes or until the crust has formed on the surface. Your white eggplant parmesan is ready to be enjoyed (6).
You can replace the scamorza cheese with the mozzarella cheese, the provola cheese or some soft cheese you have in the refrigerator.
For a lighter second course you can prepare the recipe without frying: just grill the eggplants and prepare a light bechamel, without butter and without oil. You can also prepare the white eggplant parmesan without bechamel: in this case double the dose of scamorza cheese or mozzarella cheese and proceed with the recipe.
If you want to make the eggplants even more delicate, before frying or grilling them, sprinkle them with salt and place them in a colander: let them rest for at least 40 minutes, preferably an hour, then rinse and dry them. Once cooked, avoid salting them.
To make the dish even more delicious, you can also add basil pesto: in this case you can also omit the ham, if you prefer.
Alternatively, you can prepare the white zucchini parmesan, another simple and delicious summer dish or the potato and eggplant parmesan with sliced potatoes, grilled eggplants, provola cheese and grated Parmesan cheese.
You can preserve the white eggplants parmesan in the refrigerator for 2 days in a hermetically sealed container.