Authentic home cooking from Italy, with US measurements. Originally published on Cookpad Italy as Parmigiana di melanzane bianche light
Light White Eggplant Parmigiana
Michela Isola @cook_14606618
Light White Eggplant Parmigiana
Open in Cookpad AppSteps
- 1
Roast the eggplants in the oven.
- 2
Make the béchamel sauce by melting a small amount of butter, then adding skim milk and whole wheat flour, with a pinch of nutmeg, black pepper, and salt.
- 3
Assemble the dish by starting with a layer of béchamel sauce, then eggplant, more béchamel, Parmesan cheese, and sliced smoked mozzarella. Repeat the layers until all ingredients are used.
- 4
Bake in the oven at 430°F (220°C) for 20 minutes, until the top is golden.
Cooksnaps
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https://cookpad.wasmer.app/us/recipes/6950839
