Parmigiana Bianca

Method

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1. Layer the aubergine slices in a colander with the salt and leave 40 minutes, then rinse and squeeze them dry.

   Mark done

2. Brush the slices with oil and grill or bake at 220C fan / 240C / gas 9 for 12 minutes, turning once, until golden and floppy.

   Mark done Start 12 min timer

3. Melt the butter, stir in the flour and cook 2 minutes. Whisk in the milk gradually and simmer 5 minutes to a loose, pourable sauce.

   Mark done

4. Season the béchamel with the nutmeg, salt and white pepper.

   Mark done

5. Spread a little sauce in a baking dish. Layer aubergine, béchamel, mozzarella, parmesan and basil, and repeat three times.

   Mark done

6. Finish with béchamel and a heavy layer of parmesan.

   Mark done

7. Bake at 180C fan / 200C / gas 6 for 40 minutes, until blistered and set.

   Mark done Start 40 min timer

8. Rest 15 minutes before cutting or the layers will slide.

   Mark done

Chef’s Tips

• Forty minutes of salt. Without tomato there is nowhere for the water to go.
• Grill the aubergine, do not fry it. Fried slices leak oil into the sauce.
• A loose béchamel. It sets further in the oven.

Pairing Suggestions

• A bitter leaf salad
• Bread
• Fiano

Storage & Reheating

Refrigerated for 3 days and arguably better. Freezes 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.