Prep 1 hr
Cook 1 hr
This is an extraordinary recipe. The sauce is made with only 60 cloves of garlic! I've been astounding guest with this dish since 1981. Be daring, discover how mild & delicious the garlic sauce taste. The recipe came from a cookbook called "Sunday Best". Eggplant is my favorite vegetable. I've collected over 500 eggplant recipes over the years. It's not diffucult.
- 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
- Salt and sweat the eggplant pieces for 30 minutes.
- Preheat oven 400 degrees.
- Meanwhile, heat 1 Tb.
- olive oil, saute onion until limp and golden.
- Add rest of ingredients through salt& pepper.
- Bring to boil, reduce heat and simmer, uncovered for 30 minutes, until sauce is thick and chunky.
- Or use any tomato sauce you personally like.
- Best if thick and chunky.
- Boil the unpeeled garlic cloves in water to cover for 2 minutes.
- Can skip, if your cloves are already peeled.
- Drain, hit each clove lightly with mallet or flat side of large knife.
- Place in a small saucepan with stock to cover.
- Simmer for about 45 minutes.
- Replenish stock as needed.
- Whirl garlic and stock in blender until pureed.
- Set aside.
- Rinse and drain eggplant of salt.
- Brush a large baking sheet with 1/4 olive oil.
- Place in oven until hot.
- Place eggplant on hot pan.
- Bake 25-30 minutes.
- Check frequently, turn with tongs after 15 minutes, do not burn or allow to become crisp.
- Looking for soft, golden, and cooked eggplant.
- May need more oil.
- Drain and blot off oil with paper towel.
- Reduce oven to 350 degrees.
- Heat 4 Tbs.
- butter in heavy saucepan.
- Whisk in flour.
- Let roux cook over low heat, stirring constantly, for 3-4 minutes.
- Whisk in hot scalded milk.
- Cook gently, stirring frequently for 10-15 minutes.
- Add salt and pepper to taste,.
- and stir in garlic puree.
- Remove from heat.
- Beat egg.
- Beat some of sauce into the egg to temper.
- Beat egg into sauce.
- Taste for seasoning.
- Place half of tomato sauce on bottom of a 2quart pan.
- Spread 1/2 tomato sauce on bottom, top with 1/2 eggplant slices, spread remaining tomato sauce over eggplant, top with remaining eggplant.
- Pour the garlic cream sauce over all.
- Sprinkle with grated Parmesan cheese.
- Bake 45-60 minutes til golden brown and bubbling.
- Can be vegan leave off cheese.
This was fabulous! My husband declared that this was a restaurant-quality dish. I have to laugh, though -- I cut the recipe in half, but forgot to cut the garlic in half. (I guess that's the equivalent of making it with your measurements, but using 120 cloves of garlic!) I don't know what it's supposed to be like, but it turned out just scrumptious. I cheated and used bottled tomato sauce, but that didn't seem to detract. When I have more time, I'll make it exactly as you've written. Thanks so much for posting this!
This was really good! I halved the recipe and it turned out nice. The garlic was actually milder than I thought it would be. Thanks Amy, I look forward to seeing more of your recipes! I'm glad I picked you for the Pick a Chef game!