How to make it

  • Sauté onions in 2 tablespoons oil and 2 tablespoons butter over moderate heat for 8 minutes.
  • Add mushrooms and sauté then stir in tomatoes, paste, wine, parsley, seasonings and sugar.
  • Reduce heat to low and simmer uncovered for 45 minutes stirring occasionally.
  • Most of the liquid should be evaporated, and the mixture quite thick.
  • Remove skillet from heat and let it cool completely.
  • Peel eggplants and slice vertically 1/4" then sprinkle lightly with salt and let sit 30 minutes.
  • Place milk in a saucepan and heat just until tiny bubbles appear along edges.
  • Remove and set aside.
  • Melt one cube butter in saucepan over very low heat until foamy being careful not to brown.
  • Slowly add flour stirring constantly until smooth about 4 minutes.
  • Add milk slowly whipping with a wire whisk.
  • When mixture is thick and smooth remove from heat and stir in seasonings then cool slightly.
  • Stir ricotta cheese until it is smooth and creamy then gently fold into sauce.
  • Stir in beaten eggs until thoroughly incorporated.
  • Remove and discard any excess oil that has risen to the top of the tomato mixture.
  • Rinse eggplant well with cold water then squeeze gently and pat dry.
  • Dredge in 1-1/2 cups flour and sauté in olive oil.
  • Lightly grease a jelly roll pan and sprinkle bottom with a few breadcrumbs.
  • Place a layer of eggplant in the pan following with a layer of tomato mixture.
  • Sprinkle with bread crumbs and grated cheese then repeat as many times as necessary.
  • Pour sauce over top and bake at 300 for one hour.
  • Remove from oven and allow to stand 30 minutes.

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