Eggplant Parmesan

This recipe comes from another one of my favorite TV Chefs Mario Batali - however, it is modified slightly to accommodate tomato allergies, and also has provolone cheese instead of mozzarella. Please note the temperature changes in the oven during the cooking process!

1 large eggplant, sliced into thin discs
1 1/4 cup bechamel sauce (recipe follows)
1 bunch of fresh basil, chopped
4 slices of provolone cheese
Grated parmesan cheese
About 1/4 cup toasted breadcrumbs
Salt and pepper to taste

For the Bechamel Sauce:
1 tbsp butter
1 tbsp AP flour
1 1/4 cups whole milk
Salt, pepper and nutmeg, to taste

Melt the butter in a small saucepan and whisk in the flour for about 1 minute to cook out the raw flour taste. Slowly whisk in the milk and stir over medium-low heat until sauce has thickened. Season with salt, pepper and a pinch of nutmeg.
---------------------------------------------------------------------------------------
Spread the eggplant slices in one layer over a baking dish brushed with olive oil. Season with salt and pepper. Bake at 450 degrees for about 15 minutes, or until golden brown on top. Remove from oven and allow to cool.
In a 9x12 glass baking dish, take the 4 largest slices of eggplant and space them out evenly in the dish. Cover with about 2 tbsp sauce, a pinch of the basil, 1 slice of provolone cheese, and a sprinkle of parmesan cheese. Repeat with the smaller slices, until you have built 4 little stacks of eggplant. Cover the tops with sauce and cheese. Sprinkle the toasted breadcrumbs over the top and drizzle a little bit of olive oil over the top. Bake uncovered for 20 minutes at 350 degrees or until cheese is melted and golden brown on top.
Serve hot or room temperature.

*I confess, I am not a huge fan of eggplant, but this recipe is a winner. It is a modern twist on a classic, and it is just as tasty, if not more. Since the eggplant is not fried, the dish is not as "heavy" as with traditional eggplant parm. This is a great vegetarian dish as well. We got the eggplant from a roadside vegetable stand out in Lambertville, NJ. Trust me on this, buying fruits and vegetables from farmer's markets is the best idea. Not only is it cheap, but it is much better quality. And of course, it's Jersey fresh!

Therefore, since we have been justified through faith, we have peace with God through our Lord Jesus Christ. Romans 5:1