All Easy Recipes. Cook all that you can cook. Cauliflower And Eggplant In Parmesan Sauce
 
What You Need:            (To Serve: 6)
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  • 1 medium head of cauliflower
  • 1 medium eggplant
  • ¼ cup water
  • 2 tablespoons butter
  • Salt and pepper to taste
  • ¼ cup butter
  • 3 tablespoons flour
  • ½ cup milk
  • ½ cup light cream
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Dash of cayenne pepper

    • How To Cook:
    1. Peel the eggplant and cut into ¼ inch thick slices. Salt and put on paper toweling to pull out any bitter juices. Break the head of cauliflower into florets.

    2. Place them with ¼ cup water in a covered casserole and cook in the microwave oven until almost tender. (This should require about 5 minutes.)

    3. Rinse the salt from the eggplant slices and pat dry with paper toweling. Melt the 2 tablespoons butter in a 2-quart rectangular baking dish (12-inch by 9-inch).

    4. Put in the eggplant in a single layer and turn over to coat both sides with butter. Cover and cook in the microwave oven until almost tender (about 5 minutes). Put the cauliflower on top of the eggplant and sprinkle on the salt and pepper.

    5. In another container, make the sauce. Melt the ¼ cup butter in a small covered container. Blend in the flour and then the milk and cream.

    6. Cook, covered, in the microwave oven until thick (about 3 minutes), stirring several times. Stir in the Parmesan cheese, salt, pepper, and cayenne pepper.

    7. Pour over the vegetables, coating as evenly as possible. Cover, return to the microwave oven, and cook 2 minutes more. Let stand 3 minutes before serving.

    TIP:
        Be careful not to overcook. Vegetables are best when they still retain enough crispness to have some texture to them.
     
    		 
    		 
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