Italian Vegetable Dishes Recipes - Aubergine Baked (Melanzane al Forno) Recipe

Ingredients         

• 4 aubergines (eggplants), thinly sliced

• 10 ml/2 tsp salt

• 75 ml/5 tbsp olive oil

• 1 onion, chopped

• 900 g/2 lb spinach, chopped

• 5 ml/1 tsp grated nutmeg

• 450 g/1lb courgettes (zucchini), sliced and blanched

• 25 g/2 tbsp unsalted (sweet) butter

• 30 ml/2 tbsp plain (all-purpose) flour

• 450 ml/2 cups milk

• 50 g/2 oz/1/2 cup Parmesan cheese, grated

• 30 ml/2 tbsp chopped fresh parsley

• Salt and freshly ground black pepper

Method:

1. Arrange the sliced aubergines on a large plate and sprinkle liberally with salt. Leave for 30 minutes, drain and rinse under cold water. Drain again and dry with kitchen paper.

2. Fry (sauté) in half the oil until golden and drain on kitchen paper. Heat the remaining oil in a pan and cook the onion until translucent.

3. Add the spinach and cook for 3 minutes, stirring occasionally. Strain off any excess liquid and season with the nutmeg.

4. Place a layer of aubergine slices in the base of a greased casserole dish (Dutch oven) and cover with half the spinach and half the courgettes.

5. Add a further layer of each vegetable finishing with a layer of aubergine.

6. Melt the butter in a pan and stir in the flour. Cook for 1 minute and gradually blend in the milk, stirring continuously.

7. Bring to the boil and simmer for 1 minute. Reduce the heat, add the Parmesan and parsley. Season to taste and pour over the vegetables.

8. Cook in a preheated oven at 180°C/ 350°F/gas mark 4 for 30 minutes until brown and cooked through.