• Currently 4/5
this is a time-consuming recipe that is well-worth the labor. the combination of the white sauce, the tomato sauce, the eggplants and the potatoes make for a very filling main dish. sprinkle breadcrumb on top and you get an extra texture to the rich filling.

based on Tigers & Strawberries recipe
1 (1 1/2 lb) eggplant, diced into 1/2-inch pieces
2 medium russet potatoes, peeled and sliced 1/4-inch thick
tomato sauce
8 oz mushroom, diced
1 lb (about 2 medium or 1 very large) yellow onions, diced
3-4 cloves of garlic
1 tbsp rosemary, fresh stemmed and minced (or 1/2 tsp dried, ground)
1 1/2 tsp dried, ground oregano
1 tsp cinnamon, ground
1 pinch cloves, ground
1 28-oz can whole, peeled tomato diced (Muir Glen's fire-roasted, if possible)
1 tbsp tomato paste
1 tbsp chipotle in adobo sauce [optional]
béchamel sauce
3 tbsp butter
3 tbsp flour
1 cup milk
1/4 tsp nutmeg
1 cup heavy cream
1 oz parmesan, grated
1/2 cup breadcrumbs
1/2 cup mozzarella [optional]
1. set the eggplant over a rack or in a large colander and sprinkle with salt. try to have just 1 layer. set aside for half an hour to allow the juice and bitterness to drain.
2. heat up a large skillet on medium-high heat and add enough oil to cover bottom. when oil starts to shimmer, add 1 layer of potato slices and quickly fry until browned; flip over and fry the other side. continue with the rest. set aside finished potatoes.
3. after eggplant has finished draining, gather up a bunch in your hands and squeeze out as much of the remaining juice as you can. continue until you have finished with the whole batch.
4. reheat the skillet that you used to fry the potatoes on medium-high heat. add oil to cover bottom. when it gets hot, add a single-layer of eggplants and fry until it's evenly browned. finish the rest of the batch. set aside.
5. tomato sauce
a. heat up large saucepan or skillet over medium-high heat. add oil; when it starts to smoke add the mushrooms and cook until they have lost their moisture and they have shrunken in size to at least a half. set aside the mushrooms.
b. set pan back onto medium-high heat and add more oil. when it starts to shimmer, add onions, sprinkle on some salt and fry just until golden brown.
c. add garlic, rosemary, oregano, cinnamon and cloves and cook until fragrant, about 1-2 minutes.
d. add mushrooms and eggplants and cook for another 3 minutes.
e. add the tomatoes and the chipotle in adobo sauce [optional] and simmer for 15 minutes or until most of the moisture has been reduced.
6. béchamel sauce
in a medium-sized pan over low heat add the butter. when it starts to foam, whisk in the flour. cook for at least 2 minutes until you lose the floury smell and get a toasty, nutty aroma, still whisking.
b) slowly incorporate the milk into the roux, still whisking vigorously. add the nutmeg and continue to whisk to keep sauce from clumping.
c) whisk in the cream and remove from heat.
d) whisk in the parmesan cheese.
7. preheat the oven to 350ºF.
8. spread 1/3 of the tomato sauce on the bottom of the baking pan and the 1/3 of the béchamel sauce; a layer of 1/2 of the potatoes, 1/3 of the tomato sauce, 1/3 of the béchamel; last layer of the potatoes, the tomato sauce, the béchamel.
9. bake for 30 minutes until bubbly. carefully remove from oven and sprinkle on the mozzarella and the breadcrumbs. bake for an additional 15 minutes.
Cuisine   GreekDish   Main Dish
Cooking Method   BakedMain Ingredient   Vegetables
Style   One Dish MealsPrep Time   2 hours
Cooking Time   45 minutes 
Features   Dairy-Free, Low-Sodium, Vegetarian

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