eggplant gorgonzola

How To Make eggplant gorgonzola

• Step 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.
• Step 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)
• Step 3
  In a medium saucepan, fry mushroom slices in butter with a pinch of salt & 1 clove garlic minced.
• Step 4
  Add flour to make a roux. Cook over medium heat for 2 mins.
• Step 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.
• 
  Step 6
  Press 4 cloves into the edge of each onion half, then add to the sauce
• 
  Step 7
  Let the sauce simmer lightly for 15 minutes. DO NOT BOIL. Remove & discard the onion halves.
• Step 8
  Add 1/3 cup Parmesan cheese, a bit at a time, stirring to melt the cheese into the sauce.
• Step 9
  Remove from heat, and then add heavy cream.
• Step 10
  When ready to assemble, preheat oven to 350 degrees.
• Step 11
  Ladle some sauce into a sprayed casserole (8x8 or 9x9 deep dish)
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  Step 12
  Add a layer of eggplant. Add provolone slices. Add a ladle of sauce.
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  Step 13
  Add eggplant. Add Gorgonzola. Add sauce.
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  Step 14
  Add eggplant. Add sauce. Add mozzarella & remaining 1/4 cup Parmesan.
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  Step 15
  Bake at 350 for about 20-25 minutes or until browned & bubbly.
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