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. ---------------------------------------------------------------------------
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