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Buca Di Beppo's Eggplant Parmigiana And Manicotti

Courses: Main Course
Serves: 2 people

Recipe Ingredients

4   Manicotti shells
  Bechamel Sauce
2 tablespoons 30mlButter
2 tablespoons 30mlFlour
2 cups 474mlMilk
1/2 teaspoon 2.5mlSalt
1   Freshly-ground white pepper
1   Nutmeg
  Manicotti Filling
2   Eggs
12 oz 340gRicotta cheese
1/2 cup 73g / 2.6ozShredded mozzarella cheese
1/2 cup 73g / 2.6ozShredded provolone cheese
1/4 cup 36g / 1.3ozGrated Romano cheese
1 teaspoon 5mlSalt
1/4 cup 10g / 0.4ozChopped flat-leaf Italian parsley
  Eggplant Parmigiana
1   Eggplant
6   Eggs
1/2 cup 118mlMilk
  Flour - as needed
  Breadcrumb Mixture - (3 parts seasoned
  Breadcrumbs plus 1 part Romano cheese)
  Olive oil - for frying
  Marinara sauce - as needed
  Bruschetta Mixture - (diced Roma tomatoes
  Diced onion, chopped garlic, fresh basil,
  Olive oil, and seasoned to taste)
  Shredded provolone - as needed
  For Serving
1   Marinara sauce
  Chopped fresh flat-leaf Italian parsley

Recipe Instructions

First make the Bechamel Sauce: Make a roux with butter and flour in a small saute pan. Melt the butter over medium heat and add the flour. Incorporate completely cooking for five minutes over medium heat. Meanwhile, bring milk to a simmer in a sauce pan. When the milk has come to a simmer, add salt, a dash of white pepper and a dash of ground nutmeg. Add the roux. Bring the sauce to a simmer and cook for ten minutes. Set aside.

Manicotti Filling: Crack two eggs in a bowl. Whip lightly. Mix in ricotta cheese, mozzarella and provolone cheeses, Romano cheese, salt and parsley.

Manicotti shells: Purchase manicotti shells, preferably imported Italian, at the store. Prepare four shells according to package direction, subtracting two minutes of the recommended cooking time. Remove pasta from boiling water and place shells in ice water until completely cold.

Fill the Manicotti shells: Use a pastry bag fill the pasta shells with the manicotti filling. Cover the bottom of a small casserole dish with marinara sauce.

Place the four stuffed manicotti on top of the marinara sauce. Using a tablespoon cover the manicotti with the Bechamel Sauce. Sprinkle lightly with Romano cheese. Bake at 425 degrees, uncovered, for 25 minutes, or until golden brown.

While the manicotti is baking, prepare your Eggplant Parmigiana. Cut the top end (the stem) off of the eggplant and slice the eggplant lengthwise so that the slices are approximtely 1/4-inch thick. Do not use the first or last slice. You will want to retain the skin edging of the remaining slices.

Next, make an egg wash with six eggs and 1/2 cup of milk, lightly whip until incorporated. Lightly flour the sliced eggplant, then dip the eggplant in the egg wash and cover completely with the bread crumb mixture.

Fill a saute pan with a 1/2 inch of olive oil; fry the eggplant on medium-high heat. When the fried eggplant is golden brown, remove and place on a cooling rack. Note: Place paper towel underneath the cooling rack.

Place six slices of cooled, fried eggplant on a baking sheet. Top each slice with one ounce of marinara sauce, a small handful of Bruschetta Mixture, and shredded provolone cheese. Bake in a 450 degree oven until the cheese melts.

When the eggplant is done remove from the oven. Using a spatula stack the slices into two stacks of three slices each.

Take a large 15-inch serving platter, cover the bottom of the dish with approximately one pint of hot marinara sauce. Using a spatula carefully remove the manicotti from the casserole dish and place on one half of the plate. On the other half of the plate arrange the two stacks of eggplant parmigiana. Garnish the manicotti with fresh chopped Italian parsley and serve.

This recipe yields 2 servings (four manicotti shells and two stacks of eggplant parmigiana).

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