White Vegetable Parmigiana with Parmesan (Parmigiana Bianca di Verdure e Parmigiano)
Category: Main Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplants (Melanzane) | 600g |
| Zucchini (Zucchine) | 400g |
| Extra Virgin Olive Oil | to taste |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Whole Milk | 500g |
| Parmesan Reggiano DOP | 50g (grated) |
| Butter | 30g |
| All-Purpose Flour (00) | 30g |
Instructions
To make this creamy and flavorful white vegetable parmigiana, start by preparing the vegetables:
-
Prepare the Eggplants:
Wash the eggplants and trim the ends. Slice them thinly, lengthwise, using a mandolin slicer to achieve even, delicate slices. Arrange the eggplant slices on a baking tray lined with parchment paper, drizzle with extra virgin olive oil, and season with salt and black pepper to taste.
Place the tray in the Smart Oven with the Slim Fry function (Program 9), ensuring the vegetables weigh no more than 250g at a time. Once the timer goes off, turn the eggplant slices to ensure they cook evenly. -
Prepare the Zucchini:
Similarly, wash the zucchinis and slice them into thin rounds or lengthwise strips. Place them on the same tray, brush with olive oil, and season with salt and pepper. Follow the same cooking process as the eggplant, ensuring even cooking. -
Make the Parmesan Cream Sauce:
In a pan, melt the butter over low heat. Once melted, sift in the flour, stirring constantly to avoid lumps. Continue to stir while gradually adding the whole milk, warmed slightly beforehand, and mix until smooth.
Once the mixture has thickened to a creamy consistency, stir in the grated Parmesan Reggiano DOP, ensuring it dissolves fully into the sauce. Season with salt and pepper to taste. The result should be a smooth, velvety cream sauce. -
Assemble the Parmigiana:
Begin layering the dish: Start with a layer of eggplant slices at the bottom of a baking dish. Follow with a generous layer of the Parmesan cream sauce, then another layer of zucchini slices. Repeat these layers, finishing with a final layer of Parmesan cream sauce on top. -
Final Touch and Baking:
Sprinkle the top with additional grated Parmesan cheese for that golden, crispy finish.
Preheat your Samsung Smart Oven to 180°C (356°F) using the convection cooking mode, and bake the parmigiana for 15 minutes. For the last 5 minutes of cooking, activate the grill function to achieve a beautifully browned top. -
Serving:
Once baked, allow the white vegetable parmigiana to cool slightly before serving. This will help the flavors meld together beautifully. Serve warm, and enjoy the rich, creamy taste of this Italian-inspired dish!
Tips for Success
- Make sure to slice the vegetables evenly for consistent cooking.
- Using a mandolin slicer ensures the eggplant and zucchini slices are thin and even, which helps them cook uniformly.
- If you don’t have a Smart Oven, you can also bake the dish in a regular oven, following the same temperature and time instructions.
This White Vegetable Parmigiana with Parmesan is a delicious and light twist on the traditional parmigiana, offering a perfect combination of flavors and textures. With its creamy Parmesan sauce and tender vegetables, it’s an ideal dish for a satisfying dinner or as part of a larger meal.
