-
1
Salt and sweat the eggplant pieces for 30 minutes.
-
2
Preheat oven 400 degrees.
-
3
Meanwhile, heat 1 Tb.
-
4
olive oil, saute onion until limp and golden.
-
5
Add rest of ingredients through salt& pepper.
-
6
Bring to boil, reduce heat and simmer, uncovered for 30 minutes, until sauce is thick and chunky.
-
7
Or use any tomato sauce you personally like.
-
8
Best if thick and chunky.
-
9
Boil the unpeeled garlic cloves in water to cover for 2 minutes.
-
10
Can skip, if your cloves are already peeled.
-
11
Drain, hit each clove lightly with mallet or flat side of large knife.
-
12
Peel.
-
13
Place in a small saucepan with stock to cover.
-
14
Simmer for about 45 minutes.
-
15
Replenish stock as needed.
-
16
Whirl garlic and stock in blender until pureed.
-
17
Set aside.
-
18
Rinse and drain eggplant of salt.
-
19
Brush a large baking sheet with 1/4 olive oil.
-
20
Place in oven until hot.
-
21
Place eggplant on hot pan.
-
22
Bake 25-30 minutes.
-
23
Check frequently, turn with tongs after 15 minutes, do not burn or allow to become crisp.
-
24
Looking for soft, golden, and cooked eggplant.
-
25
May need more oil.
-
26
Drain and blot off oil with paper towel.
-
27
Reduce oven to 350 degrees.
-
28
Heat 4 Tbs.
-
29
butter in heavy saucepan.
-
30
Whisk in flour.
-
31
Let roux cook over low heat, stirring constantly, for 3-4 minutes.
-
32
Whisk in hot scalded milk.
-
33
Cook gently, stirring frequently for 10-15 minutes.
-
34
Add salt and pepper to taste,.
-
35
and stir in garlic puree.
-
36
Remove from heat.
-
37
Beat egg.
-
38
Beat some of sauce into the egg to temper.
-
39
Beat egg into sauce.
-
40
Taste for seasoning.
-
41
Place half of tomato sauce on bottom of a 2quart pan.
-
42
Spread 1/2 tomato sauce on bottom, top with 1/2 eggplant slices, spread remaining tomato sauce over eggplant, top with remaining eggplant.
-
43
Pour the garlic cream sauce over all.
-
44
Sprinkle with grated Parmesan cheese.
-
45
Bake 45-60 minutes til golden brown and bubbling.
-
46
Can be vegan leave off cheese.
