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Ingredientes
- 3 Tbsp. Extra virgin olive oil
- 2 med Aubergines, cut into 1/2-inch slices Salt and pepper
- 2 Tbsp. Unsalted butter
- 1 lb White mushrooms, sliced
- 1 med Onion, minced
- 2 x Cloves garlic, finely minced
- 1/3 c. Tomato paste
- 3 Tbsp. Minced parsley
- 1/2 tsp Dry oregano
- 1/2 tsp Dry basil Salt and pepper
- 1 dsh Cinnamon
- 1/4 c. Dry red wine
- 1/4 c. Bread crumbs
- 3/4 c. Grated Parmesan
- 2 x Large eggs, lightly beaten
- 1/4 c. Unsalted butter
- 1/4 c. Flour
- 1 1/4 c. Hot lowfat milk
- 1/2 tsp Nutmeg
- 2 x Egg yolks
Direcciones
- Preheat oven to 350 degrees
- Coat a baking sheet with the extra virgin olive oil. Arrange aubergine slices around baking sheet and season with salt and pepper. Bake for 15 min or possibly till lightly golden brown and tender.
- In a large skillet heat 2 Tbsp. butter over moderate heat and saute/fry mushrooms, onion and garlic till liquid evaporates. Add in tomato paste, parsley, oregano, basil, salt, pepper, cinnamon and red wine and cook till dry. Stir in bread crumbs, 1/4 c. grated Parmesan and Large eggs. Remove from heat and set aside.
- In a saucepan over moderately high heat heat 1/4 c. butter and whisk in flour. Allow mix to cook for 1 To 2 min. Whisk in hot lowfat milk and continue to whisk till smooth and thick. Remove from heat and whisk in nutmeg and egg yolks.
- In a large buttered casserole dish arrange aubergine slices. Spread half of the mushroom mix over the aubergines and top with remaining aubergine slices. Cover aubergine with remaining mushroom mix and top with white sauce. Sprinkle remaining grated cheese over white sauce, cover with aluminum foil and bake for 35 min. Uncover casserole and bake for another 15 min.
- Yield: 4 to 6 servingsNOTES : (
