I've been a bad blog friend lately. Work is nearly killing me with long hours and crazy deadlines and it is taking its toll. I promise I'll start keeping up and commenting more! I miss you guys!!
Cooler weather is FINALLY here which means it's time to start cooking again and eating healthier. Here's a recipe I found in the New York Times Magazine last week that sounded interesting. As soon as I can find time to get to Whole Foods for the ingredients I'm going to make it. Let me know what you think if you try it out!
Eggplant in Disguise
2 tablespoons butter
3 tablespoons flour
2 cups milk
salt and pepper
Approximately 6 tablespoons olive oil
2lbs Eggplant cut in 1/3 inch slices
1 1/2 cups ricotta
2 teaspoons thyme leaves
1/2 cup grated Parmesan
Preheat oven to 375 degrees. Make a bechamel:melt butter in a saucepan, when foamy, whisk in flour and cook for 1 minute. Whisk in the milk, bring to a boil and simmer until thickened and smooth ~2 minutes. Season with salt and pepper and nutmeg. Cover and let cool.
Heat 2 tablespoons olive oil in large nonstick skillet over medium high heat. Add as many eggplant slices that will fit in one later. Season with salt and brown on both sides. Repeat with remaining oil and eggplant.
Fill base of 8x8 inch baking dish with 1/3 of eggplant. Cover with 1/3 of ricotta, followed by 1/3 of bechamel. Sprinkle with thyme. Repeat 2 more times. Spread Parmesan on top and make for 20 minutes. Place under broiler for 1 minute to brown the top.