SCALLOPED EGGPLANT1 1/2 pounds eggplant (about 2 medium)
1 large yellow onion, peeled and chopped
6 tablespoons butter, divided use
1/4 cup all-purpose flour, spread on a dinner plate
1 cup heavy (whipping) cream
1 cup grated Parmesan-Reggiano or sharp Cheddar
Salt and freshly ground black pepper
3/4 cup dry bread crumbs
1 cup chopped raw pecans
Peel eggplants, cut into 1-inch dice and place in a colander. Sprinkle liberally with salt and toss to coat evenly. Let sit in sink for 30 minutes.
Position a rack in upper third of oven and preheat oven to 375 degrees F. Lightly butter a 2-quart casserole.
Gently squeeze the drained eggplant against sides of colander and wipe dry; set aside.
Put onion and 4 tablespoons of the butter in a saute pan that will hold all the eggplant and turn heat to medium-high. Saute, tossing frequently, until onion is translucent and softened but not browned, about 4 minutes.
Quickly roll eggplant in the flour, shake off the excess and add it to the pan. Saute, tossing frequently, until it begins to color, about 3 minutes. Turn off the heat.
Place the eggplant mixture in the prepared casserole. Pour in the cream, then add the cheese, a pinch of salt, a few grindings of pepper. Toss until well mixed.
Wipe out the pan in which the vegetables were sauteed. Put in remaining 2 tablespoons butter and melt over medium heat. Turn off heat. Add bread crumbs and pecans, and toss until butter is evenly absorbed into crumbs. Spread mixture over top of eggplant.
Place casserole in oven and bake until bubbling hot and top is golden brown, about 40 minutes. Serve hot.
Makes 4 servings
Source:
Beans, Greens and Sweet Georgia Peaches: The Southern Way of Cooking Fruits and Vegetables by Damon Lee Fowler