s FLORENTINE-STYLE BAKED EGGPLANT PARM ***
s 
|
s FLORENTINE-STYLE BAKED EGGPLANT PARM ***
s |
|
Ingredients
|
|
||||
|
Instructions *** 11-2-20 good, makes a lot, could use more sauce *** by The Rachael Ray Staff 12:00 PM, July 23, 2015 Ingredients 2 firm, heavy eggplant, sliced ˝ inch think 10-12 slices per eggplant Salt Flour, for dredging, about 1 cup Pepper 4 eggs 1 cup panko or large homemade breadcrumbs 1 cup fine breadcrumbs 2 cups grated Parmigiano-Reggiano cheese, plus additional for sprinkling Olive oil natural cooking spray or olive oil, for drizzling For the Creamed Spinach: For the Creamed Spinach: 2 tablespoons olive or canola oil 3 large shallots, finely chopped 2 to 3 cloves garlic, grated or finely chopped 3 ounces Boursin herb soft cheese or cream cheese About 1/3 cup half-and-half or whole milk Freshly grated nutmeg, to taste Salt and pepper 1 large, 16-ounce bag chopped organic frozen spinach, defrosted and wrung dry 1/2 cup grated Parmigiano-Reggiano, a couple of fat handfuls For the Mushrooms: 3 tablespoons olive oil 1 pound cremini mushrooms, sliced Salt and pepper 1/4 cup brandy or dry sherry For the Béchamel Sauce: For the Béchamel Sauce: 4 tablespoon butter 4 tablespoons flour 3 cups warm milk Salt and pepper Nutmeg, grated to taste For sprinkling: For sprinkling: 2 cups shredded Fontina or mozzarella cheese Yield Serves: 6 Preparation Salt eggplant and let drain on kitchen towels for 30 minutes; press out excess liquid. Preheat oven to 375°F. Set up breading station: Season flour with salt and pepper in shallow dish. Whisk up eggs in a shallow dish and season with salt and pepper. Combine panko, fine crumbs, salt, pepper, 1 cup of the grated Parmigiano-Reggiano cheese and parsley in another dish. If not using cooking spray, moisten the bread with olive oil. Coat eggplant in flour, egg then breadcrumb mixture. Arrange on 2 large baking sheets, spray liberally with cooking spray (if using) on both sides. Bake eggplant 10-12 minutes then turn and bake 10-12 minutes more until crispy and brown on both sides. For the creamed spinach, heat a medium skillet over medium heat with oil, 2 turns of the pan. Add shallots and garlic, and soften 3-5 minutes. Add Boursin or cream cheese and melt; add half-and-half to thin a bit. Season with nutmeg, salt and pepper. Add spinach and heat through; fold in grated cheese. For the mushrooms, heat a large skillet over medium-high heat with olive oil, two turns of the pan. Add mushrooms and brown; season with salt and pepper. Deglaze the mushrooms with brandy or dry sherry. For the béchamel, melt butter in a saucepot over medium heat. Stir in flour and cook a minute or two. Pour in warm milk and thicken, stirring constantly. Season with salt, pepper and nutmeg to taste. Switch on broiler and place a rack in the center of oven. Make stacks of a slice of crispy eggplant, some spinach, mushrooms, another slice of eggplant, a dollop or two of sauce and a sprinkle each of Fontina or mozzarella and some Parmigiano-Reggiano. Arrange stacks in large shallow casserole or lasagna pan and carefully broil until tops are lightly browned and bubbly. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||