Prep 20 mins
Cook 1 hr 15 mins
A recipe from Parma that has been often named Eggplant Parmesan.
- 4 eggplants
- 3 tablespoons olive oil
- 12 ounces mozzarella cheese, sliced thin
- 4 slices prosciutto, chopped
- 1 tablespoon basil, chopped
- 1 tablespoon marjoram, chopped
- 1⁄3 cup parmesan cheese, grated (not canned)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 4 tablespoons olive oil
- 1 onion, sliced
- 4 garlic cloves, crushed
- 14 ounces canned tomatoes, chopped
- 1 lb tomatoes, peeled seeded and chopped
- 4 tablespoons parsley, chopped
- 2 1⁄2 cups vegetable stock
- 1 tablespoon sugar
- 2 tablespoons lemon juice
- 1⁄2 cup dry white wine (or additional broth)
- Begin by making a tomato sauce. Heat the 4 T. olive oil over medium heat. Add onion and garlic and cook until beginning to soften about 5-7 minutes.
- Add the canned and fresh tomatoes, and the next 5 ingredients (parsley through wine). Simmer for 15-20 minutes, until reduced slightly.
- Meanwhile, prepare the white sauce (bechamel). Heat the 2T of butter in a skillet over medium heat. After foam has subsided, add 2T flour. Stir continually, and cook 2-3 minutes. Remove from heat and add milk slowly. Return to heat and bring to boil. Mixture will thicken, season with salt and pepper.
- Thinly slice eggplants lengthwise. Boil in a large saucepan of water for 5 minutes. Drain on paper towels and pat dry.
- Prepare the casserole: Pour half of the tomato sauce into a greased casserole dish. Cover with half of the eggplants and 1 T olive oil (drizzled). Cover with half the mozzarella, prosciutto, and herbs. Repeat layers.
- Cover all with Bechamel sauce. Sprinkle with parmesan.
- Bake at 375 for 35-40 minutes or until golden on top.
I was interested in this recipe because I love eggplant parmesan and love to try new recipes. The prosciutto adds a great flavor, I added more! I thought maybe I would miss the bread crumbs. Love the bechamel sauce. I had to make mine over because it was too brown. But it adds a nice flavor. Cool recipe!