Scalloped Eggplant

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* Exported from MasterCook *

 

Scalloped Eggplant

 

Recipe By : Beans Greens and Sweet Georgia Peaches by Damon Lee Fowler

Serving Size : 4 Preparation Time :0:00

Categories : Main Dish Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds eggplant (about 2 medium)

1 large yellow onion -- peeled and chopped

6 tablespoons unsalted butter

1/4 cup all-purpose flour spread on a dinner plate

1 cup heavy cream (minimum 36 percent milkfat)

1 cup Parmigiano-Reggiano or sharp Cheddar -- grated

Salt and black pepper in a peppermill

3/4 cup dry bread crumbs

1 cup chopped raw pecans

 

Peel the eggplants, cut them into 1-inch dice, and put them in a colander.

Sprinkle them liberally with salt and toss to coat them evenly. Let them sit in

the sink for 30 minutes. Position a rack in the upper third of the oven and

preheat the oven to 375 degrees F.

 

When the eggplant has drained for half an hour, gently squeeze it against the

sides of the colander and wipe it dry. Put the onion and 4 tablespoons of the

butter in a sauté pan that will hold all the eggplant and turn on the heat to

medium high. Sauté, tossing frequently, until the onion is translucent and

softened but not browned, about 4 minutes.

Quickly roll the eggplant in the flour, shake off the excess, and add it to the

pan. Sauté, tossing frequently, until it is beginning to color, about 3 minutes.

Turn off the heat.

 

Lightly butter a 2-quart casserole and put the eggplant mixture into it. Pour

over it the cream, add the cheese, a pinch of salt, a few grindings of pepper,

and toss until well mixed.

 

Wipe out the pan in which the vegetables were sautéed. Put in the remaining 2

tablespoons of butter and place the pan over medium heat until the butter is

just melted. Turn off the heat. Add the bread crumbs and pecans, and toss until

the butter is evenly absorbed into the crumbs. Spread this mixture over the top

of the eggplant, place the casserole in the center of the oven, and bake until

bubbling hot and the top is golden brown, about 40 minutes. Serve hot.

 

 

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