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1
Ligthly grease a 1 1/2 cup straight-sided casserole or charlotte mold; set aside.
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2
Cut stems from eggplants and quarter each lengthwise.
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3
With a sharp knife cut pulp from skin leaving a 1/4 inch thick shell intact.
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4
Chop pulp, place in colander; sprinkle with 1/2 teaspoon salt and toss. Let drain for about 30 minutes.
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5
Fill a Dutch oven about half full of water and heat to boiling.
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6
Drop in skins, reduce heat and simmer, uncovered, for 5 minutes; drain.
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7
When cool enough to handle, use a spoon to gently scrape remaining pulp from skins; discard, set skins aside.
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8
In a large skillet heat oil.
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9
Add mushrooms and onions; saute 5 minutes.
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10
Stir in tomatoes and cinnamon; reduce heat to low.
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11
Squeeze eggplant pulp to remove moisture and add to skillet.
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12
Cook, stirring occasionally, for 10 minutes.
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13
In a small saucepan over medium heat, melt butter.
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14
Stir in flour and cook for 1 minute.
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15
Pour in milk and stir constantly until mixture thickens; add nutmeg.
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16
Stir white sauce, eggs, cheese, bread crumbs and 1/4 teaspoon salt into skillet with eggplant mixture until completely combined.
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17
Remove from heat; set aside.
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18
Preheat oven to 350 degrees.
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19
Line casserole with skins, arranging vertically (skin sides against the mold) along bottom and up sides; overlap edges slightly.
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20
Spoon eggplant mixture into center;fold any overhanging skins on top of filling.
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21
Put casserole in baking pan on oven rack. Fill baking pan with hot water.
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22
Bake 1 1/2 hours.
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23
Remove casserole from oven; let stand 10 minutes; spoon off any drippings.
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24
*Can be made ahead to this point. Cover and refrigerate up to 48 hours. To reheat, put 1 inch of water in a Dutch oven; heat to boiling.Uncover mold and set into water.Heat until water simmers. Cover pan; reduce heat and cook until eggplant is heated through, about 45 minutes.).
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25
Invert onto serving dish; cut into wedges to serve.
