This is a much simpler version of the Greek dish where eggplants are first broiled and then covered with a cheese and Bechamel sauce. In summer when eggplant is plentiful, this recipe is a welcome addition to your collection.
INGREDIENTS:
1 large eggplant, cut into 1/2-inch slices
1/4 cup olive oil
1/4 lb. Feta or Ricotta cheese
1/2 cup grated Parmesan cheese
Ground cinnamon
Bechamel Sauce:
3 TBS. butter or margarine
1 green pepper, sliced
1 small onion, sliced
3 TBS. all-purpose flour
1-1/2 cups milk
1/2 tsp salt
1/4 tsp black pepper
3 eggs, beaten
Variations: In place of Feta or Ricotta cheese, use 1 to 2 cups Monterey Jack cheese blended with 1 egg and 1/4 cup minced parsley. For a more Italian-style taste, tomato sauce may be used.
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1. Place sliced eggplant on a platter and sprinkle with some table salt. Let stand for 20 munites to pull out the bitter juices. Pat dry with a paper towel.
2. Brush both sides of eggplant slices with olive oil. Broil both sides until lightly browned.
To make sauce, melt butter in a heavy skillet. Add green pepper and onion. Saute 3 to 4 minutes. Stir in flour. Cook 2 to 3 minutes longer. Slowly add milk, stirring well. Add salt and pepper. Cook until thickened. Mix a few spoonful of sauce into eggs, stirring well. Slowly add egg to sauce in skillet, stirring constantly.
4 Arrange eggplant in a shallow, oiled baking dish. Crumble Feta cheese over eggplant. Pour sauce over all. Sprinkle with Parmesan cheese and cinnamom.
5. Bake at 375 degrees F. for 15 to 20 minutes until heated through.
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