Less-Mess Eggplant Parmesan

Martha Stewart

Frying slices of eggplant for Eggplant Parmesan can be time-consuming and messy. In this recipe we bake all the classic flavors into the eggplant itself for a cleaner approach.

Yield Serves 6 to 8

Ingredients
6 small eggplants, (about 8 to 10 ounces each)
1 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
1 1/2 cups Tomato Sauce
1 1/2 tablespoons medium-chopped fresh flat-leaf parsley
1 1/2 tablespoons unsalted butter
4 1/2 tablespoons all-purpose flour
1 1/2 cups skim milk
1/8 teaspoon grated nutmeg
3 tablespoons freshly grated Parmesan cheese
Olive-oil cooking spray

Directions
1. Heat oven to 450 degrees. Bake eggplants until slightly softened, about 15 minutes. Transfer eggplants to a clean surface. Slice off 1/4 of each eggplant lengthwise, and reserve the pieces. Hollow out eggplants, leaving about 1/4 inch of flesh attached to the skin. Reserve the flesh. Cut removed pieces and flesh of the eggplants into 1/4-inch dice; set aside.

2. Spray a nonstick skillet with olive-oil spray, and place over medium heat. Stir in the diced eggplant, 1 1/4 teaspoons salt, and pepper. Cover, and cook the eggplant until tender, 15 to 20 minutes. Stir in tomato sauce and parsley, and cook 3 to 4 minutes. Fill the reserved hollowed eggplants with eggplant filling brimming over the top slightly, and place in a baking pan large enough to comfortably hold the eggplants. Bake for 10 minutes.

3. Meanwhile, make the balsamella sauce: Melt butter in a small saucepan over medium-low heat. Whisk in flour until all the butter has been absorbed, and cook 2 minutes. Slowly pour in 1/4 cup milk, while briskly whisking. Briskly whisk in the remaining 1 1/4 cups milk, 1/4 cup at a time, until all the milk has been added and the sauce is smooth and creamy. Stir in the remaining 1/4 teaspoon salt and nutmeg. Cook until the sauce has thickened to the consistency of pancake batter, 4 to 5 minutes.

4. Spoon about 2 tablespoons balsamella sauce over the top of each filled eggplant, and sprinkle tops with Parmesan. Bake until tops are golden and eggplants are heated through, about 20 minutes.

Plus: More Summer Eggplant Recipes

Less-Mess Parmesan Tip
Freshly shredded Parm gets big points for deliciousness but not necessarily neatness. Next time you pass a piece of it around the dinner table for everyone to grate over their pasta, try this trick: Wrap one end in parchment, and cinch it with baker's twine. It will make the cheese easier to hold and will keep hands and the table tidy.

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