Eggplant au Gratin (from German cookbook lent by Pat Byerle)
INGREDIENTS:
2 lbs eggplant, peeled and sliced to 1/4"
salt
about 1/2 c. flour for dredging
3 tbs butter
2 tbs olive oil
1 clove garlic, minced
1 tbs flour for sauce
1/2 c cream
1/4 c Gruyere cheese, coarsely grated
pinch ground nutmeg
1/4 c. grated romano or parmesan cheese
2 tbs breadcrumbs
butter
PREPARATION:
Spread eggplant slices in layers, lightly salting each layer. Let sit for 30 minutes to remove bitter taste. Rinse and gently squeeze dry.
Dredge eggplant slices in flour and saute in hot butter and oil mix until flesh is wrinkled. Repeat for other side. Watch heat - don't scorch. Chop coarsely and reserve.
Saute garlic over low heat. Add flour and stir with wire whisk for about 5 minutes. Slowly add cream while continuing to whisk until sauce is smooth and thickened. Watch heat. Add cheese and nutmeg and continue to whisk until cheese has melted.
Add eggplant. Turn into 2 greased 1/2-size loaf pans. Sprinkle with romano and bread crumbs. Dot with butter.
Bake at 475 F until top has browned.
serves 8
INGREDIENTS:
2 lbs eggplant, peeled and sliced to 1/4"
salt
about 1/2 c. flour for dredging
3 tbs butter
2 tbs olive oil
1 clove garlic, minced
1 tbs flour for sauce
1/2 c cream
1/4 c Gruyere cheese, coarsely grated
pinch ground nutmeg
1/4 c. grated romano or parmesan cheese
2 tbs breadcrumbs
butter
PREPARATION:
Spread eggplant slices in layers, lightly salting each layer. Let sit for 30 minutes to remove bitter taste. Rinse and gently squeeze dry.
Dredge eggplant slices in flour and saute in hot butter and oil mix until flesh is wrinkled. Repeat for other side. Watch heat - don't scorch. Chop coarsely and reserve.
Saute garlic over low heat. Add flour and stir with wire whisk for about 5 minutes. Slowly add cream while continuing to whisk until sauce is smooth and thickened. Watch heat. Add cheese and nutmeg and continue to whisk until cheese has melted.
Add eggplant. Turn into 2 greased 1/2-size loaf pans. Sprinkle with romano and bread crumbs. Dot with butter.
Bake at 475 F until top has browned.
serves 8
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