{"id":3513,"date":"2014-08-12T21:08:46","date_gmt":"2014-08-13T01:08:46","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=3513"},"modified":"2014-08-12T21:09:21","modified_gmt":"2014-08-13T01:09:21","slug":"parmigiana-bianca-white-eggplant-parmigiana","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2014\/08\/12\/parmigiana-bianca-white-eggplant-parmigiana\/","title":{"rendered":"Parmigiana Bianca (&#8220;White&#8221; Eggplant Parmigiana) from food52.com"},"content":{"rendered":"<p><a href=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2014\/08\/parmigiana_food52_IMG_3502_food52.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-3514\" src=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2014\/08\/parmigiana_food52_IMG_3502_food52-300x200.jpg\" alt=\"parmigiana_food52_IMG_3502_food52\" width=\"300\" height=\"200\" srcset=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2014\/08\/parmigiana_food52_IMG_3502_food52-300x200.jpg 300w, https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2014\/08\/parmigiana_food52_IMG_3502_food52-450x300.jpg 450w, https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2014\/08\/parmigiana_food52_IMG_3502_food52.jpg 753w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><span class=\"recipe-note\"><strong><br class=\"Apple-interchange-newline\" \/>Author Notes:<\/strong>\u00a0This is a version of Eggplant Parmigiana that hails from Puglia, Italy&#8217;s heel, called &#8220;Parmigiana bianca&#8221; or &#8220;white Parmigiana&#8221;. T<span class=\"recipe-note\" style=\"color: #555555;\">he main difference is that it&#8217;s made without the tomato sauce that is characteristic of traditional Eggplant Parmigiana. The result is a gentler, sweeter version of the classic recipe.<\/span><\/span><\/p>\n<p>It&#8217;s typically served as an antipasto &#8212; cut into small pieces and presented alongside a delicious platter of salumi, olives, marinated vegetables, fresh cheeses, and lovely deep-fried things. It also makes for great, portable picnic fare.(<a style=\"font-weight: bold; color: #ab977e;\" href=\"https:\/\/food52.com\/recipes\/30318-parmigiana-bianca-white-eggplant-parmigiana#show less content\">less<\/a>)<span style=\"color: #555555;\">\u00a0&#8211;\u00a0<\/span><a class=\"username\" style=\"font-weight: bold; color: #57696d;\" href=\"https:\/\/food52.com\/users\/23872-emiko\">Emiko<\/a><\/p>\n<section class=\"clearfix\">\n<ul class=\"recipe-list\" style=\"font-weight: inherit;\">\n<li class=\"has-quantity\"><span class=\"quantity\">2\u00a0<\/span><span class=\"item-name\">large eggplants<\/span><\/li>\n<li><span class=\"item-name\">Salt<\/span><\/li>\n<li><span class=\"item-name\">Olive oil for frying<\/span><\/li>\n<li class=\"has-quantity\"><span class=\"quantity\">4\u00a0<\/span><span class=\"item-name\">tablespoons (60 grams) dried breadcrumbs<\/span><\/li>\n<li class=\"has-quantity\"><span class=\"quantity\">3\u00a0<\/span><span class=\"item-name\">eggs<\/span><\/li>\n<li class=\"has-quantity\"><span class=\"quantity\">1\/2\u00a0<\/span><span class=\"item-name\">cup (125 milliliters) milk<\/span><\/li>\n<li class=\"has-quantity\"><span class=\"quantity\">3\u00a0<\/span><span class=\"item-name\">ounces (80 grams) Parmesan or pecorino cheese, grated<\/span><\/li>\n<li class=\"has-quantity\"><span class=\"quantity\">7\u00a0<\/span><span class=\"item-name\">ounces (200 grams) fresh mozzarella (about 1 large ball), provola, or caciocavallo cheese<\/span><\/li>\n<\/ul>\n<ol style=\"font-weight: inherit;\">\n<li>Cut the eggplant into 1-centimeter slices and sprinkle each with salt on one side. Let sit for at least 30 minutes or up to 8 hours. Rinse and pat the slices dry, then fry them in plenty of olive oil (or grill with a little olive oil) until golden brown and tender. Place the slices on paper towels to drain any excess oil and set aside until needed.<\/li>\n<li>Prepare a casserole dish by greasing it with olive oil and dusting with a tablespoon of the breadcrumbs.<\/li>\n<li>Beat the eggs and milk together with a pinch of salt and half of the Parmesan cheese.<\/li>\n<li>Layer the eggplant in a casserole dish with the mozzarella and a sprinkling of breadcrumbs. Pour the egg mixture over the eggplant and mozzarella. Finish with the rest of the Parmesan and a final sprinkling of breadcrumbs. Bake in the oven at 350\u00ba F (180\u00ba C) until the eggs are set and the top is golden and crisp, about 15 to 20 minutes. Serve as part of an antipasto.<\/li>\n<li>Serves\u00a04 to 6 as part of an antipasto<\/li>\n<\/ol>\n<\/section>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Author Notes:\u00a0This is a version of Eggplant Parmigiana that hails from Puglia, Italy&#8217;s heel, called &#8220;Parmigiana bianca&#8221; or &#8220;white Parmigiana&#8221;. The main difference is that it&#8217;s made without the tomato sauce that is characteristic of traditional Eggplant Parmigiana. The result &hellip; <a href=\"https:\/\/mimbly.com\/wordpress\/2014\/08\/12\/parmigiana-bianca-white-eggplant-parmigiana\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,80,394,7],"tags":[516,546,555,215,4,395],"class_list":["post-3513","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-entree","category-italian","category-recipes","tag-appetizers","tag-eggplant","tag-eggs","tag-fresh-mozzarella","tag-main","tag-parm"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/3513","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=3513"}],"version-history":[{"count":3,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/3513\/revisions"}],"predecessor-version":[{"id":3516,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/3513\/revisions\/3516"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=3513"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=3513"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=3513"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}