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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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A recipe from Parma that has been often named Eggplant Parmesan. Ingredients:
4 eggplants |
3 tablespoons olive oil |
12 ounces mozzarella cheese, sliced thin |
4 slices prosciutto, chopped |
1 tablespoon basil, chopped |
1 tablespoon marjoram, chopped |
1/3 cup parmesan cheese, grated (not canned) |
2 tablespoons butter |
2 tablespoons flour |
1 cup milk |
salt |
pepper |
4 tablespoons olive oil |
1 onion, sliced |
4 garlic cloves, crushed |
14 ounces canned tomatoes, chopped |
1 lb tomato, peeled seeded and chopped |
4 tablespoons parsley, chopped |
2 1/2 cups vegetable stock |
1 tablespoon sugar |
2 tablespoons lemon juice |
1/2 cup dry white wine (or additional broth) |
Directions:
1. Begin by making a tomato sauce. Heat the 4 T. olive oil over medium heat. Add onion and garlic and cook until beginning to soften about 5-7 minutes.
2. Add the canned and fresh tomatoes, and the next 5 ingredients (parsley through wine). Simmer for 15-20 minutes, until reduced slightly.
3. Meanwhile, prepare the white sauce (bechamel). Heat the 2T of butter in a skillet over medium heat. After foam has subsided, add 2T flour. Stir continually, and cook 2-3 minutes. Remove from heat and add milk slowly. Return to heat and bring to boil. Mixture will thicken, season with salt and pepper.
4. Thinly slice eggplants lengthwise. Boil in a large saucepan of water for 5 minutes. Drain on paper towels and pat dry.
5. Prepare the casserole: Pour half of the tomato sauce into a greased casserole dish. Cover with half of the eggplants and 1 T olive oil (drizzled). Cover with half the mozzarella, prosciutto, and herbs. Repeat layers.
6. Cover all with Bechamel sauce. Sprinkle with parmesan.
7. Bake at 375 for 35-40 minutes or until golden on top.
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