eggplant gorgonzola

How To Make eggplant gorgonzola

• 1

  At least 8 hours prior, drain sliced eggplant between layers of paper towels, sprinkled with a touch of salt, in a colander on a plate.
• 2

  Dip eggplant slices in egg & then bread crumbs. Fry in an air fryer for 4 mins per batch, just until starting to crisp. (Or you can conventionally fry in a pan in oil until golden & crispy)
• 3

  In a medium saucepan, fry mushroom slices in butter with a pinch of salt & 1 clove garlic minced.
• 4

  Add flour to make a roux. Cook over medium heat for 2 mins.
• 5

  Whisk in milk about 1/3 cup at a time to make sauce. (Sauce will be loose, but will thicken with Parmesan & heavy cream) Add white pepper.
• 
  6

  Press 4 cloves into the edge of each onion half, then add to the sauce
• 
  7

  Let the sauce simmer lightly for 15 minutes. DO NOT BOIL. Remove & discard the onion halves.
• 8

  Add 1/3 cup Parmesan cheese, a bit at a time, stirring to melt the cheese into the sauce.
• 9

  Remove from heat, and then add heavy cream.
• 10

  When ready to assemble, preheat oven to 350 degrees.
• 11

  Ladle some sauce into a sprayed casserole (8x8 or 9x9 deep dish)
• 
  12

  Add a layer of eggplant. Add provolone slices. Add a ladle of sauce.
• 
  13

  Add eggplant. Add Gorgonzola. Add sauce.
• 
  14

  Add eggplant. Add sauce. Add mozzarella & remaining 1/4 cup Parmesan.
• 
  15

  Bake at 350 for about 20-25 minutes or until browned & bubbly.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card