Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 large or 2 medium eggplant, cut into 1/2 inch slices (peeled or unpeeled, as desired) 2-3 zucchini or large pattypan squash , cut into 1/3 inch slices 4 –6 Tablespoons olive oil 1/4 cup each butter and flour 3 cups milk 1/4 teaspoon nutmeg Pinch ground cayenne pepper (optional) 1 egg, well beaten 1/2 cup grated parmesan (2 ounces) 4 cups Lentil Tomato Stew 4 ounces feta cheese DIRECTIONS Preheat oven to 375 degrees. Oil eggplant and squash slices and place in one layer on baking pans. Bake until tender. In a medium sauce pan melt butter, add flour and simmer one minute. Whisk in milk and simmer until white sauce is thick. Remove from heat and season with nutmeg and cayenne. Temper egg with white sauce, then whisk egg into sauce. Stir in parmesan, cover and set aside. In a large baking dish, alternate layers of eggplant, squash and Lentil Tomato Stew sprinkled with feta, ending with eggplant. Pour white sauce over all, making sure it fills in the sides of the baking dish. Bake 45-55 minutes, until browned on top and bubbly. Cool 15 minutes before cutting. Cover and refrigerate leftovers. Copyright © 2016 Stefanie Samara Hamblen |
