Serves 8 to 12
Ingredients:
1/4 cup olive oil, tor brusriing pans
6 large eggplants, American variety (about 1.8 kilos),
stems cut, sliced lengthwise 1/2—inch thick
1/4 cup extra virgin olive oil, for eggplant
1/4 cup extra virgin olive oil, for sautéing
1/2 teaspoon salt, for eggplant
1/4 cup minced garlic
1 large white onion, chopped
1 1/2 kilos ground round
1 500-gram pack Italian style spaghetti sauce
1/2 teaspoon salt, for sauce
1/2 cup fresh basil leaves, finely chopped
For the cheese sauce
1/3 cup butter
1/3 cup all-purpose flour
3 cups low-fat milk
1 1/2 cups Parmesan cheese, divided
1/2 teaspoon salt
Method:
Preheat oven to 400°F (200°C).
Brush 1/4 cup olive oil generously over 2 large baking trays. Arrange eggplant slices on trays. Brush tops with 1/4 cup of the extra virgin olive oil. Sprinkle with 1/2 teaspoon salt.
Bake in the oven for 30 minutes, turning once halfway into baking. While eggplants are roasting, heat remaining 1/4 cup extra virgin olive oil to medium in a large pot.
Sauté garlic in oil until fragrant, about 1 minute. Add onions and cook until transparent.
Add ground round and continue cooking until meat turns brown and juices evaporate. Pour in spaghetti sauce; stir and let simmer for 30 minutes.
Season with remaining salt. Skim off excess oil. Stir in basil leaves.
Make the cheese sauce:
In a medium size pot, melt butter over high heat. Lower heat and stir in flour. Slowly pour in milk while stirring with a wire whisk to prevent lumps.
Continue cooking over low heat until sauce starts to thicke9. Add 1 cup of the Parmesan cheese. Season with sa.
To assemble:
Arrange a layer of the roasted eggplant slices on a 9 x 13-inch or similar size baking dish. Spread half of the meat sauce over eggplants.
Arrange another layer of eggplants, spread with remaining meat sauce, and top with remaining eggplants.
Pour cheese sauce over eggplants Sprinkle with remaining Parmesan cheese. Lower oven temperature to 350°F and bake for 25 minutes. Let stand for 15 minutes before slicing.
 |
| Baked Eggplant Parmigiana Recipe |
