- Cooking Time: 40
- Preparation Time:
- 2 large eggplants, peeled and sliced
- 4 tablespoons flour
- 2 teaspoons Salt
- 1 teaspoon pepper, freshly ground
- 1 pinch oregano
- 4 eggs, beaten
- 4 ounces olive oil
- 1 cup tomato sauce
- 1 cup Bechamel sauce
- 1/2 cup parmesan cheese, freshly grated
- 4 ounces mozzarella cheese
- 1 jar artichoke hearts, drained
- Preheat oven to 350 degrees F.
- Slice the eggplants crossways into 1/2 inch slices.
- Mix the flour with the salt, pepper and oregano and dredge the eggplant slices.
- Then dip the slices in the beaten egg until well coated.
- Heat the oil in a large fry pan and cook the eggplant for one minute on each side over medium heat until just brown.
- Remove and drain well on a rack.
- Pour a little of the tomato sauce on the bottom of a casserole dish, and cover with a layer of the eggplant slices.
- Grate half of the Mozzarella cheese, and mix together with the parmesan cheese, Bechamel Sauce and the remaining tomato sauce.
- Pour a little of this mixture over the eggplant slices to cover, then add another layer of eggplant slices.
- Continue this until all the eggplant and sauce is used up.
- Slice the artichoke hearts in half and place on top of the eggplant.
- Slice the remaining Mozzarella cheese and top off the dish.
- Bake in the oven for 40 minutes or until the top is bubbling.
- Turn off the heat and let the dish sit in the oven for 5 minutes more.
- Remove, cut into large squares and serve.
- You can substitute the bechamel for your favorite jar of white gravy or a great alfredo sauce.
- You can also substitute homemade tomato sauce with a jar of your favorite store bought.
This is a special recipe from a very special restaurant in my hometown. The secret is in the bechamel - there's just one little drop of liquid smoke added!!
You can substitute the bechamel for your favorite jar of white gravy or a great alfredo sauce.
You can also substitute homemade tomato sauce with a jar of your favorite store bought.