RECIPE BLOG

"If you have enough butter anything is good." -Julia Child

I don't know exactly what I did, but I lost two food blogs on this site!  I've tried every combination of https I can imagine or that I have ever used and those blogs are still lost to me.  This blog is the only one I can find here on blogspot and inasmuch as I have another blog on wordpress on which to post other subjects, I am converting this blog to a Recipe Blog as of this minute.

I'm hosting a dinner party tomorrow evening for 8 friends and one of the dishes I'll cook is a very satisfying baked eggplant.  It requires a bit of prep work, but it all comes together in the oven in the dish in which it is served.  Enjoy!

EGGPLANT PARMIGIANO (Serves 6-8)
4 large eggplants
salt
1/2 cup olive oil
1 large can crushed tomatoes
1/2 teaspoon sugar
1 medium red onion, finely chopped
3 large cloves garlic, minced
1 1/2 teaspoons basil
6 tablespoons unsalted butter
8 tablespoons flour
2 cups milk
1/2 teaspoon pepper
1/2 teaspoon nutmeg
1 1/2 cups grated Parmigiano Reggiano, divided

Peel eggplant and slice 1/2 thick.  Place slices on paper towels and salt on both sides.  Allow to stand until brown liquid appears, then wash slices and pat dry.  Preheat broiler.  Brush or spray large baking sheet with olive oil.  Cover with a single layer of eggplant slices.  Brush or spray slices lightly with olive oil and broil 7" from heat until golden brown, about 5-6 minutes.  Turn slices and broil and additional 5-6 minutes.  Continue until all slices are broiled.  Set aside. 

Saute onions in 2 tablespoons olive oil until soft.  Add crushed tomatoes, sugar, garlic, basil and 1/2 teaspoon salt.  Simmer 10 minutes until reduced and very thick.  Prepare bechamel sauce by melting butter in a small saucepan.  Whisk in flour all at once and cook 1-2 minutes stirring frequently.  Add milk, whisking constantly.  Bring to boil.  Reduce heat and simmer, whisking constantly for 2 minutes.  Remove from heat and season with  pepper, nutmeg and 1/2 cup Parmigiana Reggiano.  Set aside. 

Grease bottom and sides of a large baking dish.  Layer in broiled eggplant slices.  Spread bechamel sauce thinly over eggplant, then tomato sauce.  Sprinkle with shredded cheese.  Repeat layers until all ingredients are used.  Preheat oven to 350 degrees F and bake 30 minutes then broil top until lightly browned.  Remove from oven and let set 10-15 minutes before serving.  Cut into squares to serve. 


This may be made ahead and refrigerated.  If  refrigerated bake for 45 minutes instead of 30.