Vegetables, Healthy Foods Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Eggplant stacks with cheese sauce

Yield: 6 Servings MMM

Ingredients:

• 2 tb Butter or margarine
• 2 tb Flour
• 1/4 ts Dry mustard
• 2 c Milk
• 2 c Shredded cheddar cheese

Instructions:

Salt white pepper Hot pepper sauce MMMMM---------------------------STACKS-------------------------------- 2 sm Eggplants 8 sl Onion; cut 1/2-in. thick 1/2 Lemon; juice only 8 sl Tomato; cut 1/2-in. thick Salt black pepper 2 Onions; thinly sliced 1 tb Butter or margarine 1 tb Oil 2 tb Chopped parsley To make sauce melt 2 tablespoons butter in small saucepan. Blend in flour and mustard. Stir in milk until smooth. Bring to boil stirring constantly. Cook stirring until thickened about 1 minute. Stir in cheese until melted. Season to taste with salt white pepper and hot pepper sauce. Set aside. To make stacks cut each eggplant crosswise into three or four 1-inch-thick slices including bottom and stem end. Trim bottom so it will stand level. Parboil eggplant and 1/2-inch onion slices in small amount of water to which lemon juice has been added. Cover and cook 5 minutes. Turn eggplant slices at halfway point in cooking. Drain on paper towels. Place bottom eggplant slices side by side in 9-inch-square baking dish. Top each with 1 parboiled onion slice and 1 tomato slice and spoon over 1/4 cup cheese sauce. Season to taste with salt and pepper. Cover with next largest eggplant slice and repeat stacking with onion slices tomato slices cheese sauce and salt and black pepper to taste. Top each with its stem end. To hold layers in place insert 2 or 3 long bamboo skewers lengthwise through each eggplant stack. Saute thinly sliced onions in 1 tablespoon butter and oil in large heavy skillet until transparent. Season to taste with salt and pepper. Spoon onions around eggplant in baking dish. Sprinkle with parsley. Bake at 350F 20 to 25 minutes or until vegetables are tender. If necessary add small amount of water to pan to keep onions from scorching. Remove skewers and slice lengthwise into wedges to serve. Serve additional cheese sauce on side. (C) 1992 The Los Angeles Times

Web Standards & Support: