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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 ⅓-inch slices
1 ½ cups ricotta
2 teaspoons thyme leaves
½ cup grated Parmesan
Nutritional analysis per serving (6 servings)
23 grams carbs; 57 milligrams cholesterol; 417 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 13 grams saturated fat; 31 grams fat; 6 grams fiber; 776 milligrams sodium; 14 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes