Ingredients
2 T olive oil
2 C onion, chopped
1 1/4 tsp salt
2 lbs mushroom, coarsely chopped
5 cloves garlic, minced
14 1/2 oz can tomatoes, include liquid
6 oz tomato paste
1 tsp cinnamon
2 tsp black pepper
1 tsp oregano
1 tsp basil
1 C parsley, minced
1/2 C bread crumbs
1/2 C Parmesan cheese, grated
3 T butter
6 T flour
2 1/2 C milk, 2% LF, hot
1/2 C Parmesan cheese, grated
3 medium eggplants, peeled
1/2 teaspoon salt
Slice eggplant into quarter inch thick rounds..
Lightly oil baking sheet, preheat oven to 375 degrees..put eggplant slices on bakeing sheet, bake until tender (20 to 25 minutes)
Mushroom-Tomato Sauce:
Heat olive oil in large deep skillet or Dutch oven.. Add onions and salt, cook over medium heat, stirring for 8 to 10 minutes, or until the onions become translucent.. Add mushrooms and garlic stir, cover and Cook over medium heat another 8 to 10 minutes.
Add tomatoes, tomato paste, cinnamon, pepper, oregano, and basil, break tomatoes into bite-sized pieces..
Bring to a boil, lower heat, and simmer uncovered another 12 to 15 minutes.. Remove from heat, stir in parsley, bread crumbs, and parmesan, set aside.
Bechamel Sauce:
In a medium saucepan, melt butter over low heat. Whisk in 4 tablespoons of flour, keep a steady motion with whisk after flour is added.
Cook and continue whisking for several minutes..Slowly pour in hot milk, still whisking..Cook and stir over low heat another 5 to 8 minutes, or until sauce is very smooth and thickened slightly..Sift the remaining 2 tablespoons flour, still whisking, to prevent lumps. After another 5 to 8 minutes of cooking with occasional stirring, add Parmesan and a few shakes of nutmeg.. Remove from heat, sauce should be smooth and quite thick.
Assembly:
Preheat oven to 375 degrees. Oil a very large casserole or a deep oblong baking pan with dimensions of at least 9 x 13 inches..Place a double layer of eggplant on the bottom, add the entire batch of mushroom sauce.
Lay remaining eggplant slices over the mushroom sauce, spread the Bechamel over the top.
Dust lightly with bread crumbs and a small handful or two of parmesan.
Bake uncovered for 35 to 40 minutes, or until bubbly on the bottom and ever so lightly browned on top, Serve hot..
Per serving: 215 Calories, 9g Total Fat, 10g Protein, 27g Carbohydrate, 17mg Cholesterol, 702mg Sodium..
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
