1 large eggplant (2 lbs), sliced 1/2 inch thick crosswise
1 TBSP EVOO
Coarse salt and ground pepper
1 cup milk
3 TBSP all purp flour
2 garlic cloves, minced
2-1/2 cup marinara
1/2 cup grated mozzarella
1/3 cup grated parm
Instructions
Preheat oven to 450, w/ racks in upper and lower 1/3's. Arrange eggplant on 2 rimmed baking sheets. Brush eggplant on both sides w/ oil, season with S&P. Bake until golden brown and very tender, 20-25 minutes, turning slices & rotating halfway through.
Meanwhile, make sauce. Off heat in a med saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining milk and 1/2 cup marinara. Bring to a boil; reduce to a simmer and cook until pink sauce has thickened, 2-3 min.
Spread cup of marinara in bottom of shallow 2-quart baking dish. Alternate layers of baked eggplant w/ pink sauce. Dollop w/ remaining cup of marinara. Sprinkle with mozzarella & parmesan. Bake on upper rack until browned and bubbling, 10-15 min.
Originally Submitted
7/14/2010
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