Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Slice the
Baby Eggplants (15 oz)
,
Button Mushrooms (2 1/2 cups)
and
Brown Mushrooms (4 cups)
into 3 millimeter slices.
Step 3
Fry the baby eggplant in a little olive oil in a large frying pan for about 5 minutes until cooked. Place them on a plate and do the same with the mushrooms. Set aside.
Step 4
Place your
Pasta (2 cups)
on to cook now. Once they’re done, strain and set aside.
Step 5
Melt
Butter (2 Tbsp)
in a sauce pan over medium heat. Stir in the
All-Purpose Flour (1/4 cup)
with a wooden spoon and cook, stirring continuously for 1 minute. Take off the heat and add a little
Milk (1 2/3 cups)
and whisk in, then add a little more milk and whisk in, continue to do this until the mixture is smooth, then add all the milk, keeping 200 milliliter aside, and stir until smooth.
Step 6
Put back on the heat, whisking continuously and adding the saved
Milk (3/4 cup)
each time it starts to thicken until the milk is all in the sauce and it has thickened but is still pourable.
Step 7
Add half of the
Mozzarella Cheese (1/3 cup)
and
White Cheddar Cheese (1/3 cup)
. Add
Fresh Parsley (1 handful)
now and stir until the cheese melts. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 8
Spoon a thin layer of the white sauce onto the bottom of your baking dish, adding a layer of brinjal on top, then a layer of mushrooms followed by another layer of white sauce, now add your one layer of pasta. Do another layer of brinjals, mushrooms & white sauce. The white sauce should be the top layer.
Step 9
Place the remaining cheese on top and bake for about 30 minutes until the cheese is golden and bubbly.
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