2-3 ounces olive oil
In a 2-quart saucepan heat 2 tablespoons of the oil. Cook onion over medium heat in hot oil for 3 minutes. Stir in flour and cook 1 minute; add milk all at once. Cook and stir till thickened and bubbly. Stir in salt and nutmeg. Stir 4 fl oz of the milk mixture into beaten eggs; gradually stir egg mixture back into remaining milk mixture, stirring constantly. Cover and remove from heat.
1 large red (Spanish) onion, chopped
2 tablespoons plain flour
2 cups ounces milk
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2 lightly beaten eggs
1 large eggplant, peeled and sliced 1/4 in thick (about 1 lb)
2 ounces crumbled feta cheese
4 ounces grated mild melting cheese
2 tablespoons grated Parmesan cheese
Preheat grill. Arrange eggplant slices on a large baking sheet. Brush both sides of slices with the remaining 2-3 tablespoons olive oil. Grill slices 4 in from heat for 8-10 minutes, or till golden brown, turning once. (If all slices do not fit on baking sheet, grill half the slices at a time.)
Arrange half the grilled slices in a greased 2-quart rectangular baking dish. Spoon half the milk sauce evenly over eggplant. Sprinkle all the feta cheese and half the mild melting cheese over sauce. Arrange remaining eggplant slices in a layer over cheeses; sprinkle with remaining mild melting cheese. Spoon remaining sauce over all; sprinkle Parmesan cheese on top. Bake, uncovered, in a preheated 350 degree oven for 30 minutes, or till heated through.
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