Egg'plant in Disguise

Name: Egg'plant in Disguise
Total time: 45 min
Yield: Serves 6
Ingredients: 2 tablespoons butter; 3 tablespoons flour; 2 cups milk; Salt and freshly ground black pepper; Grated nutmeg; About 6 tablespoons olive oil; 2 pounds eggplant, cut crosswise into 1/3-inch slices; 1 1/2 cups ricotta; 2 teaspoons thyme leaves; 1/2 cup grated Parmesan

By Tom Perrotta

Total Time: About 45 minutes
Rating: 4(8)
Comments: Read comments

Featured in: FOOD: EAT, MEMORY; The Squeamish American

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Ingredients

Yield:Serves 6

2tablespoons butter
3tablespoons flour
2cups milk
Salt and freshly ground black pepper
Grated nutmeg
About 6 tablespoons olive oil
2pounds eggplant, cut crosswise into ⅓-inch slices
1½cups ricotta
2teaspoons thyme leaves
½cup grated Parmesan

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 375 degrees. Make a béchamel: melt the butter in a saucepan. When foamy, whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and simmer until thickenedand smooth, 2 minutes. Season with salt, pepper and nutmeg. Cover and let cool.
Step 2
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add as many eggplant slices as will fit in one layer, season with salt and brown on both sides. Repeat with remaining oil and eggplant.
Step 3
Fill the base of an 8-x-8-inch baking dish with ⅓ of the eggplant. Cover with ⅓ of the ricotta, followed by ⅓ of the béchamel. Sprinkle with thyme. Repeat two more times. Spread the Parmesan on top, and bake for 20 minutes. Place under the broiler for 1 minute to brown the top.