Recipe by Katerina at Diethood
This recipe was sent to me by one of our CSA members, Nicole B. She lives in Solano County where our summer is hot. Her comments were that it was absolutely delicious, but she wished she had made it when we weren't in the middle of the 104+ heatwave. I figure this will be just perfect for all of you in San Francisco who are enjoying a true SF foggy summer.
2 Eggplants, sliced lengthwise, about 1/8" thickness - a mandolin will cut perfect slices, Cut 18 to 20 slices of eggplant
1 tsp Olive Oil
1 Yellow Onion, diced
2 Garlic Cloves, minced
1 LB Italian Sausage, casings removed OR use Bulk sausage
1 can diced Tomatoes, undrained OR use the Red Tomatoes from your share
Béchamel Sauce - recipe included
1 cup shredded Italian Blend Cheese
Layer slices of eggplant on a large baking sheet; sprinkle each slice with salt and set aside. Preheat oven to 400 F. Heat olive oil in a large nonstick skillet - I don't use nonstick so I use a bit more oil. Add onions and garlic; stir and cook for 1 minute. Add sausage to skillet; continue to cook and stir occasionally for about 10 to 12 minutes, or until sausage is browned; drain. Stir in diced tomatoes and set aside. Prepare the Béchamel Sauce . Heat 1/2 TB Olive Oil in a nonstick skillet. Pat dry the eggplant slices. Add eggplant slices to skillet and cook just until lightly browned on both sides, about 1 to 2 minutes. Spread 1 cup of meat sauce in the bottom of a 9" x 13" baking dish. Arrange about 6 slices of eggplant over meat sauce. Add more meat sauce over eggplant. Spread with 1/3 of Béchamel Sauce. Repeat with 2 more layers, and top with remaining béchamel sauce. Sprinkle with cheese. Bake for 25 to 30 minutes, or until bubbly and top is lightly browned. Remove from oven and let stand 15 minutes. Serve.