A note from David Goforth:
"I am getting a lot of questions about how to cook a white eggplant. The answer is the same as a black eggplant. In fact once you peel it, the only way to tell the difference is that the white eggplant tastes better. When I cook eggplants, I generally dice them very small (1/4 inch or so) and fry then in olive oil. I sometimes add a little balsamic vinegar once they start turning brown. Then I add diced tomatoes which hold the dish together. Finally, I generally add cheese. The cheese is optional. Parmesan cheese does great but I have used others. "