Second course - appetizer - sidedish (vegetarian)
11 oz eggplants
11 oz fresh mushrooms
1 oz dried mushrooms
1 cup of milk
1 tbsp of white flour
10 oz parmigiano, grated
2 eggs, beaten
1 clove of garlic
1/2 cup of fresh parsley, chopped
nutmeg, oreganon, salt, extra virgin olive oil
First of all prepare the bechamel: warm up the milk; in a pot big enough put the flour, a pinch of salt and a pinch of nutmeg, slowly add the milk whisking to prevent knots. Put the pot on medium/low heat and, always stirring (to prevent sticking on bottom of the pot), bring to boil then remove from heat. Set aside..
Preheat the oven at 375
Peel and dice the eggplant, slice the mushrooms and soak the dry ones in warm water for about 20 minutes.
Put a big skillet with olive oil on medium/high heat and add garlic, vegetables, oreganon, parsley and salt. Sautee and cook for about 15 minutes at medium/low heat, covered.
Coarsley blend the vegetables and add them to the bechamel, together with eggs and parmigiano; butter a cake pan (about 10") and dust with bread crumbs and cook for 35-40 minutes.
Reverse on a plate and serve immediately.
Can be used as appetizer or side dish.