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Best Easy Parmigiana Bianca Recipe

Name: Best Easy Parmigiana Bianca Recipe
Total time: 60 min
Yield: 220 g
Ingredients: eggplant 2 lbs; mozzarella cheese 12 oz; Parmesan cheese 1 cup; whole milk 2 cups; unsalted butter 4 tbsp; all-purpose flour 4 tbsp; salt 2 tsp; black pepper 1 tsp; nutmeg 1 tsp; olive oil 2 tbsp

White eggplant Parmigiana skips the tomato sauce for béchamel, creating a creamy twist on the classic. A vegetarian high protein mediterranean dish that's a comforting family dinner.

Cook 60 min Difficulty NORMAL 327 kcal

#vegetarian #mediterranean #high protein

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Ingredients

Main ingredients

eggplant 2 lbs
mozzarella cheese 12 oz
Parmesan cheese 1 cup
whole milk 2 cups
unsalted butter 4 tbsp
all-purpose flour 4 tbsp

Seasonings/Sauce

salt 2 tsp
black pepper 1 tsp
nutmeg 1 tsp
olive oil 2 tbsp

Nutrition summary

Carbohydrates 21 g 26%

Protein 16 g 20%

Fat 19 g 54%

Serving size 220g

Cooking steps

1

Slice the eggplants into ¼-inch rounds. Sprinkle with 1 tsp salt and let stand for 30 minutes to draw out moisture, then pat dry with paper towels.
2

Preheat your oven to 400°F. Brush eggplant slices with olive oil, arrange them on baking sheets, and roast for 15–18 minutes until golden and tender.
3

Prepare béchamel: In a saucepan over medium heat, melt butter, whisk in flour, and cook for 2 minutes. Gradually add milk, whisking constantly, then simmer until thick and smooth. Season with salt, pepper, and nutmeg.
4

In a 9x13-inch baking dish, spread a thin layer of béchamel. Layer roasted eggplant, mozzarella, and Parmesan, repeating layers and finishing with béchamel and cheese on top.
5

Bake uncovered at 400°F for 25–30 minutes until bubbly and lightly browned. Let rest for 10 minutes before slicing and serving.

Personalized Q&A

Q. What's the key ingredient in this recipe?

Eggplant is the core ingredient of Parmigiana Bianca, providing a tender, earthy base that absorbs all the creamy béchamel and savory cheese flavors. Mozzarella and Parmesan add richness and signature texture, setting this dish apart from tomato-based versions.

Q. How should I manage oven heat for perfect eggplant texture?

Roasting the eggplant slices at 400°F ensures they become golden and tender without turning mushy. Brushing them with olive oil helps them crisp up nicely. Keeping a close eye during the last few minutes prevents drying or overcooking.

Q. What's the secret to creamy béchamel and avoiding lumps?

When making béchamel sauce, whisk the flour into butter and cook for a couple of minutes. Warm milk should be added gradually, constantly whisking to prevent lumps. Keep heat at medium, simmer briefly, and season at the end for a silky, uniform texture.

Q. How many calories are in each serving, and what is the protein-to-carb ratio?

Each serving of Parmigiana Bianca contains about 327 kcal, with 16g protein (20%) and 21g carbohydrates (26%). This dish is high in protein and falls into vegetarian and Mediterranean categories, making it nutritious and substantial.

Best Easy Parmigiana Bianca Recipe

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