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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Ligthly grease a 1 1/2 cup straight-sided casserole or charlotte mold; set aside. | 2. Cut stems from eggplants and quarter each lengthwise. | 3. With a sharp knife cut pulp from skin leaving a 1/4 inch thick shell intact. | 4. Chop pulp, place in colander; sprinkle with 1/2 teaspoon salt and toss. Let drain for about 30 minutes. | 5. Fill a Dutch oven about half full of water and heat to boiling. | 6. Drop in skins, reduce heat and simmer, uncovered, for 5 minutes; drain. | 7. When cool enough to handle, use a spoon to gently scrape remaining pulp from skins; discard, set skins aside. | 8. In a large skillet heat oil. | 9. Add mushrooms and onions; saute 5 minutes. | 10. Stir in tomatoes and cinnamon; reduce heat to low. | 11. Squeeze eggplant pulp to remove moisture and add to skillet. | 12. Cook, stirring occasionally, for 10 minutes. | 13. In a small saucepan over medium heat, melt butter. | 14. Stir in flour and cook for 1 minute. | 15. Pour in milk and stir constantly until mixture thickens; add nutmeg. | 16. Stir white sauce, eggs, cheese, bread crumbs and 1/4 teaspoon salt into skillet with eggplant mixture until completely combined. | 17. Remove from heat; set aside. | 18. Preheat oven to 350 degrees. | 19. Line casserole with skins, arranging vertically (skin sides against the mold) along bottom and up sides; overlap edges slightly. | 20. Spoon eggplant mixture into center;fold any overhanging skins on top of filling. | 21. Put casserole in baking pan on oven rack. Fill baking pan with hot water. | 22. Bake 1 1/2 hours. | 23. Remove casserole from oven; let stand 10 minutes; spoon off any drippings. | 24. *Can be made ahead to this point. Cover and refrigerate up to 48 hours. To reheat, put 1 inch of water in a Dutch oven; heat to boiling.Uncover mold and set into water.Heat until water simmers. Cover pan; reduce heat and cook until eggplant is heated through, about 45 minutes.). | 25. Invert onto serving dish; cut into wedges to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2			-	-	-	-
salt				-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
mushroom	1 1/2	cups	sliced	-	-	-	-
onion	1	cup	chopped	64.0	14.944	1.76	0.16
tomato	1	can	drained chopped	62.068999999999996	13.7631	3.2384	0.5397
cinnamon	1/2	teaspoon		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
milk	1/2	cup		74.42	5.8316	3.843	3.9894
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
egg	2		beaten	143.0	0.72	12.56	9.51
parmesan cheese	2/3	cup	grated	197.3333	21.3333	21.3333	2.6667
breadcrumb	1/2	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.