MMMMM-----------------------MUSHROOM SAUCE----------------------------
2 lb Mushrooms; sliced
Butter
2 lg Onions; chopped
2 cl Garlic; minced
6 oz Tomato paste
1/4 c Fresh parsley; chopped
1 ds Oregano
1 ds Basil
1/2 ts Salt
Fresh pepper
1 ds Cinnamon
1/4 c Dry red wine
1/2 c Bread crumbs
1/2 c Parmesan or cheddar; grated
4 Eggs; beaten
MMMMM------------------------WHITE SAUCE-----------------------------
1/2 c Butter; melted
1/2 c Flour
2 1/2 c Milk; warm
4 Egg yolks
Preparation time: 2 hours including baking time
Slice eggplants 1/2" thick. Salt lightly and bake on an oiled cookie
sheet at 350°F for 15 minutes or until tender.
Mushroom sauce:
Sauté mushrooms, onion, and garlic with butter in a saucepan. Add
tomato paste, parsley, oregano, basil, salt, pepper, cinnamon, and
dry red wine. Simmer until liquid is absorbed. Add bread crumbs,
cheese, and eggs. Remove from heat.
White sauce:
Melt butter over low flame. Whisk flour into butter. Keep motion
constant. Resulting paste is called a roux (pronounced "roo" as in
kangaroo). Whisk in warm milk. Cook, whisking until thick. Beat in
egg yolks.
Casserole:
Butter a large casserole dish. Cover the bottom with eggplant slices,
then half the mushroom sauce. Add remaining eggplant and cover with
remaining mushroom sauce. Top with white sauce. Sprinkle on bread
crumbs and extra grated cheese.
Bake in 350°F oven 35 minutes, covered, then 15 minutes, uncovered.
