Eggplant (aubergine) With Garlic Cream Sauce

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 medium eggplants, sliced 1/4 thick slices
• 1 tablespoon olive oil
• 1 medium onion, coursely chopped
• 2 (28 ounce) cans plum tomatoes, drained, and crushed by hand
• 1 tablespoon dried basil
• 1 teaspoon dried thyme
• 1 tablespoon dried oregano
• 1 bay leaf
• salt and pepper
• 60 garlic cloves, i buy them already peeled
• boiling water or vegetable stock, to cover
• 4 tablespoons butter
• 4 tablespoons flour
• 2 1/2 cups scalded milk
• 1 egg, room temperture
• 1/2-3/4 cup grated parmesan cheese

Recipe

• 1 salt and sweat the eggplant pieces for 30 minutes.
• 2 preheat oven 400 degrees.
• 3 meanwhile, heat 1 tb.
• 4 olive oil, saute onion until limp and golden.
• 5 add rest of ingredients through salt& pepper.
• 6 bring to boil, reduce heat and simmer, uncovered for 30 minutes, until sauce is thick and chunky.
• 7 or use any tomato sauce you personally like.
• 8 best if thick and chunky.
• 9 boil the unpeeled garlic cloves in water to cover for 2 minutes.
• 10 can skip, if your cloves are already peeled.
• 11 drain, hit each clove lightly with mallet or flat side of large knife.
• 12 peel.
• 13 place in a small saucepan with stock to cover.
• 14 simmer for about 45 minutes.
• 15 replenish stock as needed.
• 16 whirl garlic and stock in blender until pureed.
• 17 set aside.
• 18 rinse and drain eggplant of salt.
• 19 brush a large baking sheet with 1/4 olive oil.
• 20 place in oven until hot.
• 21 place eggplant on hot pan.
• 22 bake 25-30 minutes.
• 23 check frequently, turn with tongs after 15 minutes, do not burn or allow to become crisp.
• 24 looking for soft, golden, and cooked eggplant.
• 25 may need more oil.
• 26 drain and blot off oil with paper towel.
• 27 reduce oven to 350 degrees.
• 28 heat 4 tbs.
• 29 butter in heavy saucepan.
• 30 whisk in flour.
• 31 let roux cook over low heat, stirring constantly, for 3-4 minutes.
• 32 whisk in hot scalded milk.
• 33 cook gently, stirring frequently for 10-15 minutes.
• 34 add salt and pepper to taste,.
• 35 and stir in garlic puree.
• 36 remove from heat.
• 37 beat egg.
• 38 beat some of sauce into the egg to temper.
• 39 beat egg into sauce.
• 40 taste for seasoning.
• 41 place half of tomato sauce on bottom of a 2quart pan.
• 42 spread 1/2 tomato sauce on bottom, top with 1/2 eggplant slices, spread remaining tomato sauce over eggplant, top with remaining eggplant.
• 43 pour the garlic cream sauce over all.
• 44 sprinkle with grated parmesan cheese.
• 45 bake 45-60 minutes til golden brown and bubbling.
• 46 can be vegan leave off cheese.