Ingredients
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salt and black pepper, to taste
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flour, for dusting
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4 zucchini, sliced thin lengthwise
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2 yellow squash, sliced thin lengthwise
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4 idaho potatoes, peeled and sliced thin lengthwise
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2 tablespoons seasoned breadcrumbs
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1/2 cup feta cheese, grated
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1/2 cup parmesan cheese, grated
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italian seasoning, to taste
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6 tablespoons butter
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1 teaspoon salt
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1 teaspoon black pepper
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4 tablespoons flour
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2 cups half-and-half cream
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2 eggs
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2 large eggplants, sliced thin lengthwise
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1 (16 ounce) jar sliced roasted red peppers
Instructions
- Preheat oven to 350°F Season the eggplant lightly with salt and pepper and dust it with a bit of flour. Place it on a flat baking sheet and bake until browned, about 15 minute (You will need to do this in batches).
- (Have a wide bowl filled with ice water ready and set aside). In a large pot of boiling salted water, blanch the zucchini, squash and potatoes 2-3 minutes until slightly tender. Remove them with a slotted spoon and place immidiately into the ice water. then place on a rack to dry.
- ASSEMBLY: Grease a 9x13 baking pan and sprinkle with breadcrumbs. Carefully layer the bottom first with the eggplant evenly across filling all the gaps. Sprinkle lightly with the feta and parmesan cheeses, then a few sliced red peppers. Season with salt, black peper, and italian seasoning.
- Add the potato slices in an opposite order, then layer squash and zucchini in same fashion. re-seasoning in between layers and finish with final layer of eggplant. Set aside.
- BECHAMEL: In a small bowl beat eggs and hot sauce and set aside. Melt the butter in a saucepan. Whisk in flour, salt, and pepper, and cook about 1 minute or until it binds, stirring constantly.
- Gradually whisk in the cream and cook, stirring constantly, over medium heat until thick and bubbly.
- Add reserved eggs to sauce mixture, mixing well. Add parmesan cheese, and stir to blend.
- Spread the béchamel over the top of the vegetables. Bake for 40-45 minutes, until béchamel is golden on top. Remove from oven and let it rest for 5-10 mins before serving.