Egg'plant in Disguise
- Total Time
- About 45 minutes
- Rating
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Ingredients
- 2tablespoons butter
- 3tablespoons flour
- 2cups milk
- Salt and freshly ground black pepper
- Grated nutmeg
- About 6 tablespoons olive oil
- 2pounds eggplant, cut crosswise into ⅓-inch slices
- 1½cups ricotta
- 2teaspoons thyme leaves
- ½cup grated Parmesan
Nutritional analysis per serving (6 servings)
414 calories; 32 grams fat; 13 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 16 grams protein; 768 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Make a béchamel: melt the butter in a saucepan. When foamy, whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and simmer until thickenedand smooth, 2 minutes. Season with salt, pepper and nutmeg. Cover and let cool.
- Step 2
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add as many eggplant slices as will fit in one layer, season with salt and brown on both sides. Repeat with remaining oil and eggplant.
- Step 3
Fill the base of an 8-x-8-inch baking dish with ⅓ of the eggplant. Cover with ⅓ of the ricotta, followed by ⅓ of the béchamel. Sprinkle with thyme. Repeat two more times. Spread the Parmesan on top, and bake for 20 minutes. Place under the broiler for 1 minute to brown the top.
Private Notes