Heirloom Rosa Bianca eggplants are one of the most eye-catching varieties of eggplant. They’re plump and round, and their violet and white exteriors have an attractive appearance. This mild variety is completely void of bitterness and tastes best when sliced and roasted or grilled. S
Rosa Biancas are a Sicilian variety, so incorporating them into a classic Sicilian or Italian dish is typical. Their mild flavor is a perfect complement for tomatoes and cheese and they are excellent choices for Caponata and for grilling.
I made 6 stacks
For the eggplant
4 large eggs, beaten
11/2 cups Italian flour (00) or all-purpose flour
1 cup grated parmesan cheese
2 round eggplants, peeled, cut into 1/4-inch slices
Sea salt and freshly ground black pepper
For the stacks
6 Tomato slices
6 Fresh mozzarella slices
Choose 12 large round slices of eggplant after you slice them and save the remaining slices for another dish. Season with salt and pepper.
Prepare two shallow dishes, in one beat the eggs with one tablespoon of water and the grated Parmesan cheese, and place the flour in the second dish.
Coat eggplant slices first with flour, then with egg and then in flour a second time.
Heat enough oil to cover the bottom of a large skillet over medium heat. Shallow fry eggplant slices 2 minutes or until lightly brown, turn over, and continue cooking until the second side is brown and soft.
Transfer to a paper towel-lined plate to drain off excess oil; keep warm until all eggplant slices are cooked, adding more oil as needed.
Preheat the oven to 350 degrees F.
To make the stacks:
Cover a baking sheet with foil and coat with cooking spray. Place a large slice of eggplant on the foil and spoon 2 tablespoons of ricotta cheese on top.
Cover with a slice of eggplant. Top with a tomato slice and a slice of mozzarella. Repeat with the remaining eggplant, tomato, and mozzarella slices.