Serves: 6
Total Calories: 317

1 pound eggplant
salt for sprinkling on eggplant slices
olive oil for basting the eggplant
1/4 cup freshly grated Parmesan cheese
1 to 1 3/4 pound Bread Bowl
TOMATO CUSTARD
2 tablespoons olive oil
1 small onion minced
1 cup canned tomato drained and chopped
3/4 teaspoon tomato paste
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground oregano
1 tablespoon unsalted butter
1 tablespoon all purpose flour
1/2 cup milk
grated nutmeg to taste
black pepper to taste
1 large egg beaten lightly
1/2 cup ricotta cheese

1. Preheat the broiler. Lightly oil a baking sheet and set aside.

2. To prepare the tomato custard, heat the oil in a medium skillet over low heat. Add the onion and sauté about 3 minutes, or until soft and translucent. Add the tomatoes, tomato paste, salt, cinnamon, allspice, and oregano, and simmer for 25 minutes while stirring occasionally.

3. While the sauce simmers, slice the eggplant into 1/2-inch thick rounds. Sprinkle with salt, and layer in a colander that is set over a bowl. Let stand 30 minutes, then rinse the slices and pat dry with paper towels.

4. Arrange the eggplant slices on the baking sheet in a single layer. Brush lightly with olive oil and broil about 3 minutes on each side until golden brown. Transfer to paper towels. (This may have to be done in more than one batch.)

5. Preheat the oven to 325°F.

6. To finish preparing the custard, melt the butter in a small saucepan over low heat. Add the flour and whisk constantly until golden brown, but not dark. Remove from the heat and add the milk in a slow steady stream, whisking constantly until smooth. Add the tomato sauce mixture, continuing to stir for 15 minutes, or until thickened. Remove from the heat, stir in the nutmeg and pepper. Let cool.

7. In a large bowl, combine the egg and ricotta cheese, and whisk into the cooled sauce until well blended.

8. Place half the tomato custard into the bottom of the bread bowl. Top with half the eggplant slices, and sprinkle with half the Parmesan cheese. Cover with the remaining custard, add the remaining eggplant, then spoon the ricotta mixture on top. Sprinkle with rest of the Parmesan.

9. Wrap the bowl with aluminum foil, leaving the top uncovered. Place the bowl on a baking sheet in the middle of the oven, and bake for 12 minutes or until the filling is heated through. Carefully remove the foil and continue to bake another 3 minutes.

10. Let stand 10 minutes before cutting into wedges and serving.

Nutritional Facts:

Serves: 6
Total Calories: 317
Calories from Fat: 110

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Cheesy Garlic Bread
Bread Bowl Bruschetta
Creamed Corn Fritter Casserole
Three-Cheese Spinach Bake
Creamed Green Onions With Parmesan And Bacon
Eggplant and Tomato Custard
Fresh Peas With Thyme
Pesto Mushroom Saute
Boston Baked Bean Bowl
Chef Bruce Paton's Pancetta, Couscous 'N' Cheese