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Eggplant Provencal Recipe

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This recipe for Eggplant Provencal, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Wyer
Added: Sunday, September 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 baby gourmet eggplants
2 tbl. canola oil
1 1/2 cups skim milk
3 tbl. flour
2 egg yolks, beaten
1/4 tsp. garlic powder
salt & pepper to taste
1 c. shredded lowfat Swiss Lorraine cheese
3 tbl. diced shallots
3 c. sliced mushrooms
1/4 c. vermouth
1 tbl. tomato sauce
6 cups cooked aromatic rice

Directions:
Directions:
Cut eggplants lengthwise into 1/4 inch thick slices.
Toss with 1 1/2 tbl. oil. Heat a large nonstick frying pan, fry until lightly browned on both sides. Drain on paper towels.
In a saucepan, slowly whisk milk into flour until smooth. Set over moderate heat and beat. Remove from heat and briskly beat in egg yolks, garlic, salt and pepper. Stir in cheese. Return to heat and whisk until thick and smooth.
Saute shallots and mushrooms in 1/2 tbl. oil. Add vermouth and lemon juice, simmer until just a little liquid remains. Fold in 1/2 cl. cheese sauce.
In a 9" x 12" nonstick pan, spread 2 tablespoons tomato sauce. Make 2 sets of layers, each using half of the rice, cheese sauce, mushrooms, eggplant and tomato sauce. (Evenly dab spoonfuls of sauces, don't spread them out.) Bake at 350 for 40 minutes.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I made this without the rice and used homemade tomato sauce with meat. Delicious.

 

 

 

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