MUSHROOM SAUCE
WHITE SAUCE
Preheat oven to 350 degrees
Coat a baking sheet with the olive oil. Arrange eggplant slices around
baking sheet and season with salt and pepper. Bake for 15 minutes or until
lightly golden and tender.
In a large skillet melt 2 tablespoons butter over moderate heat and saute
mushrooms, onion and garlic until liquid evaporates. Add tomato paste,
parsley, oregano, basil, salt, pepper, cinnamon and red wine and cook until
dry. Stir in bread crumbs, 1/4 cup grated Parmesan and eggs. Remove from
heat and set aside.
In a saucepan over moderately high heat melt 1/4 cup butter and whisk in
flour. Allow mixture to cook for 1 To 2 minutes. Whisk in warm milk and
continue to whisk until smooth and thick. Remove from heat and whisk in
nutmeg and egg yolks.
In a large buttered casserole dish arrange eggplant slices. Spread half of
the mushroom mixture over the eggplants and top with remaining eggplant
slices. Cover eggplant with remaining mushroom mixture and top with white
sauce. Sprinkle remaining grated cheese over white sauce, cover with
aluminum foil and bake for 35 minutes. Uncover casserole and bake for
another 15 minutes.
Yield: 4 to 6 servings
NOTES : (Adapted from the Moosewood Cookbook by Molly Kazan)
Recipe by: Cooking Live Show #CL8800
Posted to MC-Recipe Digest V1 #382 by Angele Freeman <jfreeman@netusa1.net>
on Jan 20, 1997.
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