RECIPE: Eggplant Parmesan

Here’s a delicious recipe for Eggplant Parmesan, and if
you can’t bare eggplant try any type of squash or zucchini.
Anna Loutsos

1 large eggplant (or squash)
2 pounds, sliced ½” thick crosswise
1 tablespoon olive oil
Coarse salt and ground pepper
1 cup milk
3 tablespoons all-purpose flour
2 garlic cloves, minced
1 cup homemade or best quality store-bought marinara sauce
½ cup grated mozzarella
½ cup grated Parmesan

Preheat oven to 450˚. Arrange eggplant on two rimmed baking sheets.
Brush eggplant on both sides with oil and season with salt and pepper.
Bake until golden brown and very tender, 20 to 25 minutes, turning slices and rotating sheets halfway through.

To make sauce: Off heat, in a medium saucepan, whisk together ¼ cup milk, flour, and garlic.
Gradually whisk in remaining ¾ cup milk and ½ cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.
Spread ¼ cup marinara sauce in the bottom of a shallow 2 quart baking dish.
Alternate layers of baked eggplant with pink sauce. Dollop with remaining ¼ cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.