Eggplant (Aubergine) With Garlic Cream Sauce

Name: Eggplant (Aubergine) With Garlic Cream Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 6 serving(s)
Ingredients: 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

(3)

Recipe by ameatlanta

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.

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READY IN: 2hrs

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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.
Peel.
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.