Baked Eggplants

Name: Baked Eggplants
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6 serving(s)
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 tomatoes, 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)

Submitted by Amayzng30

"A recipe from Parma that has been often named Eggplant Parmesan."

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Ready In:: 1hr 35mins
Ingredients:: 22
Serves:: 6

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 tomatoes, 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

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.
Add the canned and fresh tomatoes, and the next 5 ingredients (parsley through wine). Simmer for 15-20 minutes, until reduced slightly.
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.
Thinly slice eggplants lengthwise. Boil in a large saucepan of water for 5 minutes. Drain on paper towels and pat dry.
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.
Cover all with Bechamel sauce. Sprinkle with parmesan.
Bake at 375 for 35-40 minutes or until golden on top.

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Reviews

I was interested in this recipe because I love eggplant parmesan and love to try new recipes. The prosciutto adds a great flavor, I added more! I thought maybe I would miss the bread crumbs. Love the bechamel sauce. I had to make mine over because it was too brown. But it adds a nice flavor. Cool recipe!

susie cooks