Eggplant Bianca
Every year I’m in awe of just how many eggplants one plant can product and this year is no different. Here are a couple of shots of some of the eggplants I harvested out of our garden last year:
Beautiful, aren’t they?
This past weekend, I decided to try something new with my eggplant. I’m not a huge fan of Eggplant Parmesan, because as a general rule I try and stay away from breading and frying things. Usually, in place of the classic, I simply saute some slices, layer them in a pan with fresh tomatoes, mozzarella, Parmesan and basil and then bake it. I’ve changed this up with tomato sauce instead of fresh and it’s equally delicious.
But, I really wanted to try something new this weekend and I’m calling it Eggplant Bianca, since there’s no tomato sauce involved; it’s just grilled eggplant baked with cheese and a simple white sauce. A layer of blanched arugula or spinach would be perfect in this. A layer of fresh tomatoes would also be wonderful (though no longer “bianca”) and I’m looking forward to playing with this more in the months to come.
Eggplant Bianca Recipe (Baked Eggplant with Fresh Mozzarella and Parmesan)
- 2 medium to large eggplants
- Olive oil, for sauteing the eggplant and also greasing the pan
- 3/4 cup panko bread crumbs (1 tablespoon for the bottom of the pan, the rest for layering)
- 3 large eggs
- 1/2 cup (generous) half and half
- 1 large garlic clove, minced
- 1 cup freshly grated Parmesan cheese (1/2 cup for white sauce, 1/2 cup for topping)
- 8 ounces fresh mozzarella, broken or cut into small cubes
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- Salt and pepper
Preheat oven to 350°
Directions
- Using olive oil, lightly grease a 9 x 13 dish. Sprinkle with about a tablespoon of panko and set aside.
- Slice eggplant into thin rounds, about 1/2 inch each and sprinkle on one side with a bit of salt. Using a grill pan (or a grill), grill the slices with a bit of olive oil, turning occasionally, until mostly cooked through, about 10 minutes. Set aside.
- In a bowl, whip together eggs, half and half, garlic, Parmesan. basil, parsley and a pinch of salt and pepper.
- In the prepared casserole dish, lay down a single layer of grilled eggplant slices. Sprinkle with 1/3 of the fresh mozzarella and 1/3 of the panko breadcrumbs. Create 2 more layers, doing the same. Pour the egg mixture over everything in the dish and, using a spatula, gently press the eggplant/cheese layers together.
- Bake for approximately 30 minutes, or until edges and tops begin to bubble and brown.
- Remove from oven and let rest for 5 minutes before slicing and serving.
I already told you some other ideas for this, such as a layer of arugula, spinach or tomatoes. I think if you cut this into small squares, it would make a perfect appetizer. It could also be used as a side dish, if you prefer, instead if serving it as a main course, such as I did. And if you’re looking for what to serve a vegetarian guest at a party, I think this definitely fits the bill. Also, as a final note, you can certainly remove the eggplant skin, if you prefer it that way.
Bon Appetit!
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Do you have a specific variety of eggplants that you grow or what do you do to get them to grow well? I have grown eggplant a number of times and only get a few. I don’t do much watering, so maybe that is the problem.
This year I”m growing Black Beauty, which is a pretty popular variety of eggplant. I’ve grown a number of different kinds and they do like a lot of water, but it’s good to let the soil dry out in between watering.I also like to cage mine in a tomato-style cage – it helps support the plants weight as the eggplants start to grow. Finally, I do start my plants inside, by seed, in January or February, so it’s a nicely sized plant when I put it in the ground.
wow, i think even eggplant haters would love this! Fabulous idea!!!
Thank you! Next time I make it, I may have to invite over an eggplant-hating friend and see if they like it. 🙂
I always like eggplant better when other people cook it. Besides grilling and pureeing it, I just don’t seem to have much luck making it taste good. However, this gives me hope! I love that it’s not fried but is still cheesy.
Thank you so much – I’m glad I gave you hope! 🙂 I like that it’s not fried too – fried eggplant just seems to kill any real benefit we should be getting from it, plus I just like the way it tastes better when it’s grilled. The fresh mozzarella ends up making this super cheesy but it’s still a light enough cheese to let the eggplant really shine. I’m looking forward to playing around with this recipe even more!
I will be honest: for years I never ate an eggplant. I was convinced I did not like them. Thankfully I am all about experimenting and I discoverd the beauty of this gorgeous vegetable. I think my favourite is cooking it into a creamy one-pot meal with lentils. But this dish looks so decandently delicious I have to give it a try – I mean how can something covered in melted cheese not be a winner 🙂
Covered in melted cheese is a definite bonus of this dish! 🙂 Thank you!
I love eggplant and recipes where the eggplant is not fried. I have fried it for years and the oil gets soaked up so quickly – now that I eat healthier I am always on the look-out for healthy ways to prep vegetables. Your eggplants are gorgeous!
We love eggplant almost to the point of excess – it’s a favorite in our house. Although I can’t say I dislike it fried, I do dislike the heavy grease and calories that come with it. I make an oven-fried version with panko that’s healthier and more calorie-conscious, but still prefer to grill it or roast it without any breading at all. This eggplant recipe was borne out of a desire to make something new with the abundance of eggplant we often have and it’s really yummy. 🙂