Directions:
- Ligthly grease a 1 1/2 cup straight-sided casserole or charlotte mold; set aside.
- Cut stems from eggplants and quarter each lengthwise.
- With a sharp knife cut pulp from skin leaving a 1/4 inch thick shell intact.
- Chop pulp, place in colander; sprinkle with 1/2 teaspoon salt and toss. Let drain for about 30 minutes.
- Fill a Dutch oven about half full of water and heat to boiling.
- Drop in skins, reduce heat and simmer, uncovered, for 5 minutes; drain.
- When cool enough to handle, use a spoon to gently scrape remaining pulp from skins; discard, set skins aside.
- In a large skillet heat oil.
- Add mushrooms and onions; saute 5 minutes.
- Stir in tomatoes and cinnamon; reduce heat to low.
- Squeeze eggplant pulp to remove moisture and add to skillet.
- Cook, stirring occasionally, for 10 minutes.
- In a small saucepan over medium heat, melt butter.
- Stir in flour and cook for 1 minute.
- Pour in milk and stir constantly until mixture thickens; add nutmeg.
- Stir white sauce, eggs, cheese, bread crumbs and 1/4 teaspoon salt into skillet with eggplant mixture until completely combined.
- Remove from heat; set aside.
- Preheat oven to 350 degrees.
- Line casserole with skins, arranging vertically (skin sides against the mold) along bottom and up sides; overlap edges slightly.
- Spoon eggplant mixture into center;fold any overhanging skins on top of filling.
- Put casserole in baking pan on oven rack. Fill baking pan with hot water.
- Bake 1 1/2 hours.
- Remove casserole from oven; let stand 10 minutes; spoon off any drippings.
- *Can be made ahead to this point. Cover and refrigerate up to 48 hours. To reheat, put 1 inch of water in a Dutch oven; heat to boiling.Uncover mold and set into water.Heat until water simmers. Cover pan; reduce heat and cook until eggplant is heated through, about 45 minutes.).
- Invert onto serving dish; cut into wedges to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.77 Kcal (681 kJ) | ||
| Calories from fat | 101.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.24g | 17% | |
|---|---|---|---|
| Cholesterol | 44.98mg | 15% | |
| Sodium | 187.07mg | 8% | |
| Potassium | 238.02mg | 5% | |
| Total Carbs | 10.36g | 3% | |
| Sugars | 4.14g | 17% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 5.64g | 11% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 0.6mg | 3% | |
| Calcium | 115.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 118.65 Kcal (497 kJ) | ||
| Calories from fat | 73.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.2g | 17% | |
|---|---|---|---|
| Cholesterol | 32.79mg | 15% | |
| Sodium | 136.37mg | 8% | |
| Potassium | 173.5mg | 5% | |
| Total Carbs | 7.56g | 3% | |
| Sugars | 3.02g | 17% | |
| Dietary Fiber | 1.87g | 10% | |
| Protein | 4.11g | 11% | |
| Vitamin C | 2.1mg | 5% | |
| Iron | 0.4mg | 3% | |
| Calcium | 84mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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