VCE: Eggplant Lasagne With Garlic Béchamel

[Guest guest]

* Exported from MasterCook *

 

Eggplant Lasagne With Garlic Béchamel

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison page 466

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 pounds eggplant -- sliced lengthwise

(about 1/3 inch thick)

Olive oil -- as needed

Salt and freshly milled pepper

1 pound instant lasagne

OR Egg Pasta dough -- cut for lasagne

(see separate recipe)

2 fresh mozzarella balls -- about 8 ounces

1/2 cup freshly grated Parmesan

6 basil leaves -- torn into pieces

***GARLIC BÉCHAMEL***

2 1/2 cups milk

3 garlic cloves

smashed with the flat side of a knife -- then peeled

4 tablespoons butter

1/4 cup flour

1/2 cup cream or half-and-half

Salt and freshly milled white pepper

 

SERVES 4 TO 6

 

This lasagne is packed with summer's sweet eggplant. I might accompany the

squares of lasagne with Oven- Roasted Tomato Sauce or a saute of cherry

tomatoes. It ran use both the color and the acid bite.

 

Salt the eggplant unless it's garden fresh, then set it aside for 30

minutes. Preheat the oven to 425F. Blot the eggplant dry and brush both

sides with the oil. Set the slices on sheet pans and bake until browned on

the bottom, 15 to 20 minutes. Turn the slices over and bake until the

second side is browned, another 15 to 20 minutes. The eggplant will look

rather dry but will become moist as it sits. Season with salt and

pepper. Make the béchamel.

 

Slowly heat the milk with the garlic in a saucepan. When it comes to a

boil, cover the pan, turn off the heat, and set aside to steep for 15

minutes. Melt the butter in another saucepan over medium heat, stir in the

flour, and cook for 2 minutes. Pour in the milk all at once through a

strainer and stir until the sauce is thickened. Cook over very low heat or

in a double boiler over simmering water for 20 minutes, stirring

occasionally. Pour in the cream and season with salt and pepper to taste.

 

Lightly butter an 8- x 10-inch baking dish. Spread 1/2 cup sauce over the

bottom. Add a layer of pasta and cover with 1/3 cup sauce. Lay down

one-third of the eggplant, cover with one-third of the mozzarella, 2

tablespoons Parmesan, and two of the basil leaves, torn into small

pieces. Repeat with two more layers. Top with a final layer of pasta and

cover it with the remaining sauce and Parmesan. Cover with foil. Preheat

the oven to 400F. Bake for 25 to 30 minutes or until heated

through. Remove the foil and bake for 10 to 15 minutes more. Let stand

for a few minutes before serving.

 

 

 

- - - - - - - - - - - - - - - - - -