Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a pot melt butter/margarine over low heat. | 2. Add flour and stir for a few minutes to cook out the 'flour taste'. | 3. Turn heat to medium and slowly whisk in milk and seasoning. | 4. Heat and stir till sauce starts to thicken, then stir in cheese. | 5. Cook until cheese is melted. | 6. Pour a small amount of sauce in the bottom of your greased casserole dish. | 7. Layer in order potatoes,onions,eggplant,sauce,onions,potatoes. | 8. Cover with sauce and top with parmesan cheese. | 9. Cover and bake at 350 for an hour or so. | 10. Remove cover and bake until golden brown on top. | 11. For those of you that have read my other recipes, you know that I'm not big on measurements. With that being said, the sauce is equal parts butter to flour and enough milk to have a thick cream soup consistency. (I didn't really measure -- I go by 'eyeballing' it). | 12. Cool and ENJOY. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		peeled sliced	-	-	-	-
onion	1		sliced	60.0	14.01	1.65	0.15
russet potato	8 -10		sliced	-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
flour	4	tablespoons		144.57	31.6514	2.3502	0.5609
milk	5	cups		744.2	58.316	38.43	39.894
cheese	4	cups	used pre-shredded	1906.2	12.636	115.56	155.196
parmesan cheese	2	cups	used pre-shredded	592.0	64.0	64.0	8.0
salt	1	teaspoon		-	-	-	-
pepper	1	tablespoon		17.319000000000003	4.4126	0.7169	0.2249
garlic powder	4	tablespoons		128.428	28.2192	6.4214	0.2832

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