What you'll need:
- Knife
- Cutting board
- Measuring cups and spoons
- 9x13 inch baking dish
- Mixing bowl
- Whisk
- Ladle or large spoon
How to make a béchamel (white sauce)
Ingredients:
- 1 3/4 cups 1% reduced fat milk (or 2% milk)
- 1 bay leaf
- 2 tablespoons butter
- 1 1/2 tablespoons all purpose flour
- 1/4 teaspoon salt
- Dash of ground white pepper
Directions:
- Combine milk and bay leaf in a small saucepan over medium high heat; bring to a simmer. Then remove from heat and cover. Let it stand for 15 minutes. Then strain the milk mixture through a sieve over a bowl and discard the solids (This step is optional)
- Melt butter in a pan over medium heat. Add flour to pan and cook for 1 minute stirring constantly. Do not let the butter/flour mixture brown! Gradually add strained milk, stirring with a whisk until blended. Bring to a boil and cook until thickened, stirring constantly. Remove from heat and stir in the salt and pepper.
Never done this before? Check out this video on how to!
Ingredients
- 1 whole egg
- 3 egg whites
- 1 tablespoon water
- 1 eggplant, peeled and thinly sliced
- 2 cups Italian bread crumbs
- 6 cups homemade red sauce or spaghetti sauce
- 1/2 recipe Béchamel (as follows)
- 1/4 cup parmesan cheese (shredded, shaved or both)
- Cooking spray
- Chives, diced (Optional to be used as a garnish)
Directions
- Preheat the oven to 400F
- Beat together the egg, egg whites, and water in a shallow bowl.
- Then dip the eggplant slices in the egg mixture fully coating them in the mixture and then dip them in the bread crumbs, again fully coating the eggplant.
- Place coated eggplant slices in a single layer on a baking sheet and spray the top with cooking spray. Bake in the preheated oven until crispy and the centers are tender when poked with a fork. This will take about 15 minutes or 7 - 10 minutes on each side.
- Spread enough of the spaghetti sauce or red sauce to cover the bottom of the baking dish. Then place a layer of the eggplant slices in the sauce.
- Using a ladle drizzle a thin layer of white sauce (Béchamel) over the eggplant slices.
- Repeat with remaining ingredients until they are gone. Then sprinkle the top with parmesan.
- Bake in the oven until golden brown, about 45 minutes. Garnish with the diced chives and enjoy.
For this weeks theme of healthier comfort food we made three different recipes!
Click on any of the above to see the recipe on how to make it and as always feel free to leave questions or comments below!
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