This recipe is from a class I recently took at Simply Good. It tasted delicious and didn't seem too hard to make, if you divide up the steps. It can also be made up to 5 days in advance (see note at end). I like that the eggplant was baked, thus greatly reducing a greasy taste.
Serves 6
Tomato Sauce:
1 c. yellow onion, 1/2 inch diced
1/4 c. olive oil
2 Tbls garlic, minced
1 c. red wine (they used Big House Red, in a box)
4 c. canned whole tomatoes, chopped
1 1/2 tsp Italian spice blend (recipe follows)
1. Preheat a 4 -quart sauce pan on high heat (450 degrees). Add the oil and onions, saute for 4 to 5 minutes or until translucent. Add the garlic and Italian spice blend and cook for 30 seconds. Add the red wine, bring to a boil and cook until red wine has completely evaporated.
2. Add the tomatoes, bring to a boil, reduce to a simmer and cook, uncovered, for 20 minutes.
3. Using a blender (try hand blender), puree the sauce until smooth.
Yield: 4 cups
Italian spice blend (any extra will keep in a jar with a tight fitting lid up to one year):
2 Tbl fennel seeds
1 Tbl black peppercorns
2 1/2 tsp red chili flakes
1 Tbl sweet paprika
1/4 c kosher salt
Place all spices into a grinder and pulverize. Add ground spices to kosher salt.
For the eggplant:
1 peeled eggplant (about 1.5 pounds), cut into 1/2 inch slices
3 eggs, beaten
1 c. all-purpose flour
3 c. Parmesan cheese, grated
3 c. panko bread crumbs
1/2 tsp kosher salt
1. Preheat oven to 375 degrees. Combine panko and parmesan.
2. Dust each disc of eggplant in the flour, then dip each one in the beaten egg. Coat each disc with the panko/parm mixture.
3. Lay the breaded eggplant in a single layer on a sheet tray. Drizzle each disc w/ olive oil and sprinkle lightly with salt.
4. Bake for 30 - 40 minutes or until the eggplant is golden brown and soft all the way through.
For the bechamel:
4 c. milk
1 c. onions, minced
3/4 c. butter
3/4 c. all-purpose flour
1 Tbl kosher salt
1/8 tsp ground nutmeg
1 c. Provolone cheese, grated
1. Heat a 2-quart sauce pot to medium heat (350 degrees). Melt butter and cook the onions for 8 to 10 minutes. Stir in flour and nutmeg to make a roux. Cook the roux 5 minutes over medium-high heat. The color should be blond to light brown.
2. Stir in cold milk all at once. Add kosher salt.
3. Cook and stir over medium heat until thickened and bubbly (approximately 5 minutes). Stir and cook 1 minute longer. Stir in provolone cheese. Reserve until ready to assemble.
To Assemble:
2 c. Provolone cheese, grated
1/4 cups basil, chopped
1. Place 6 eggplant discs on a sheet tray and top each one with 1/4 c. of bechamel sauce.
2. Place a second disc of eggplant on the stack and top with 1/4 c. of bechamel sauce.
3. Place 3 ounces of tomato sauce on the eggplant stack and top with 1/4 c. of provolone cheese. Place into a preheated 375 degree oven and bake for 20 to 30 minutes or until hot all the way through.
4. Transfer each stack to a plate and top with the chopped basil.
Note, these can be assembled and kept in the refrigerator for five days. Just remove from the refrigerator and place straight into a 375 degree oven for 35 - 45 minutes.
