Baked Eggplants

A recipe from Parma that has been often named Eggplant Parmesan.

• Ready In: 1 hr 35 mins
• Serves: 6

Ingredients

• 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
•  salt
•  pepper
• 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)

Directions

1. 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.
2. Add the canned and fresh tomatoes, and the next 5 ingredients (parsley through wine). Simmer for 15-20 minutes, until reduced slightly.
3. 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.
4. Thinly slice eggplants lengthwise. Boil in a large saucepan of water for 5 minutes. Drain on paper towels and pat dry.
5. 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.
6. Cover all with Bechamel sauce. Sprinkle with parmesan.
7. Bake at 375 for 35-40 minutes or until golden on top.