Ingredients
| 2 |
T. butter |
| 3 |
T. flour |
| 2 |
cups milk, non fat |
| 1/2 |
t. salt |
| 1/4 |
t. pepper |
| 1/4 |
t. nutmeg |
| 1 |
cooking spray |
| 2 |
lbs. eggplant, sliced into 1/3 " pieces |
| 2 |
t. thyme |
| 1 1/3 |
cups ricotta cheese, non fat |
| 1/2 |
cup grated parmesan cheese |
Directions
- Preheat oven to 375.
- Melt butter in saucepan over med. heat until frothy, whisk in flour, cook 1 minute, whisking.Add milk slowly, whisking constantly, bring to a boil and simmer for 2 minutes until thickened and smooth. Season with salt, pepper and nutmeg. Cover and set aside to cool.
- Spray a large nonstick skillet with oil spray and saute all eggplant on both sides until browned.
- Layer 1/3 eggplant,1/3 ricotta, 1/3 cream sauce, and sprinkle with thyme. Repeat layering two more times. Spread Parmesan over the top. Bake for 20 minutes and then broil 1 minute to brown topping.
Categories
Cheese, Brunch, Main Dish, Bake
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