Baked Eggplants Recipe

Ingredients for Baked Eggplants

• 2 large eggplants
• Olive Oil
• Mozzarella Cheese
• 4 ounces thinly sliced prosciutto
• Basil
• Marjoram
• Parmesan Cheese
• Butter
• Flour
• 2 cups milk
• Salt
• Pepper
• 1 medium onion, chopped
• Garlic Cloves
• Canned Tomatoes
• Tomatoes
• Parsley
• Vegetable Stock
• Sugar
• Lemon Juice
• Dry White Wine

How to Make Baked Eggplants

1. Make the tomato sauce: Heat 4 tablespoons of olive oil in a medium saucepan over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Cook until softened, about 5-7 minutes.
2. Add one (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/2 teaspoon salt. Simmer for 15-20 minutes, until slightly reduced.
3. Prepare the béchamel sauce: Melt 2 tablespoons of butter in a small saucepan over medium heat. Once melted, whisk in 2 tablespoons of all-purpose flour and cook for 2-3 minutes, stirring constantly, until a smooth paste forms (roux).
4. Gradually whisk in 2 cups of milk until smooth. Bring to a simmer, stirring frequently, until thickened. Season with salt and pepper to taste.
5. Prepare the eggplant: Thinly slice 2 large eggplants lengthwise. Boil in a large saucepan of salted water for 5 minutes. Drain on paper towels and pat dry.
6. Assemble the casserole: Preheat oven to 375°F (190°C). Pour half of the tomato sauce into a greased 9x13 inch casserole dish.
7. Layer half of the eggplant slices over the sauce. Drizzle with 1 tablespoon olive oil.
8. Top with half of the 4 ounces of sliced fresh mozzarella cheese, 4 ounces of thinly sliced prosciutto, and 1/4 cup chopped fresh basil.
9. Repeat layers with remaining tomato sauce, eggplant, mozzarella, prosciutto, and basil.
10. Pour the béchamel sauce evenly over the top.
11. Sprinkle with 1/4 cup grated Parmesan cheese.
12. Bake for 35-40 minutes, or until golden brown and bubbly.
13. Let cool slightly before slicing and serving.