posted by jacqibay 03-27-103 4:28 PM
Baked Eggplant with Blue Cheese Sauce
From Molly Katzen
oil for the baking tray
1 large eggplant (about 1 1/2 pounds)
1/2 cup milk (lowfat ok)
1 cup wheat germ or fine bread crumbs ( or Panko)
1 teaspoon each dried basil and dried dill
1/4 teaspoon dried thyme
Blue Cheese Sauce (to follow)
paprika
minced fresh parsley
Preheat the oven to 375 F. Lightly oil a baking tray.
Slice the eggplant very thin (no more than 1/4 inch). Salt the pieces lightly and let them stand about 10 minutes. Then pat dry with paper towels.
Place the milk in one bowl; combine the wheat germ and herbs in another. Dip the eggplant slices in the milk, dredge in wheat germ, and arrange on the oiled tray.
Bake for 20 to 30 minutes, until the eggplant is crisp on the outside and tender
on the inside (test with a fork). Meanwhile, make the sauce.
To serve, place several pieces of eggplant on each plate and spoon lots of sauce
on top. Sprinkle with paprika and minced parsley.
Blue Cheese Sauce:
1 1/2 cups minced onion
2 medium cloves garlic, minced
2-3 tablespoons butter or oil
1/2 teaspoon salt
about 3/4 pound sliced mushrooms
1-2 tablespoons fresh lemon juice
1 tablespoon unbleached white flour
1 1/2 cups yogurt
3/4 cup crumbled blue cheese
lots of black pepper
2 tablespoons minced fresh dill
In a large heavy skillet, cook the onions and garlic in butter or oil with salt until the onions are limp (5-8 minutes) Add the mushrooms, lemon juice, and flour (sprinkled rather than dumped in). Cook, stirring, over medium heat another 5-8 minutes. Add remaining ingredients, lower heat, and stir. Cover and simmer 10 more minutes, stirring occasionally.