I found this recipe posted on another board. It is from one of Mollie Katzen's Moosewood cookbooks. It is excellent!
I made the blue cheese sauce a day ahead and just reheated it in a pot on the stove. That worked out fine. I used lowfat sour cream instead of yogurt. I also used 1 tsp of dried dill, since I didn't have fresh. I made the eggplant with wheat germ and it came out great. I am used to making eggplant by brushing it with oil. This method is just as easy and I loved the taste the wheat germ provided.
I severd the eggplant over pasta and I poured the sauce over both the pasta and eggplant. (I didn't use the paprika or parsley) I served it with broiled plum tomatoes (with a bread crumb topping) on the side. Another serving suggested is posted below in the notes.
The sauce was a definite WOW and it went perfectly with the baked eggplant. The sauce is a bit high in fat, but the healthfully-prepared eggplant kinda makes up for it. The pasta below was great for soaking up any extra sauce. DH licked his platter clean and went back for seconds.
* Exported from MasterCook *
Baked Eggplant with Blue Cheese Sauce
Recipe By :Mollie Katzen
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main Dishes
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds eggplant
1/2 cup skim milk
1 cup wheat germ or fine bread crumbs or panko
1 tsp dried dill
1 teaspoon dried basil
1/4 teaspoon dried thyme
Blue Cheese Sauce:
1 1/2 cups minced onion
2 medium cloves garlic -- minced
1 tbsp butter or oil -- (original recipe called for 2 tbsp)
1/2 teaspoon salt
3/4 lb sliced mushrooms (I used baby bellas)
1 tablespoon fresh lemon juice -- (1 to 2)
1 tablespoon flour
1 1/2 cups lowfat sour cream -- (original recipe called for yogurt)
3/4 cup crumbled blue cheese
lots of black pepper
2 tablespoons minced fresh dill -- (I used 1 tsp dried)
minced fresh parsley
Preheat the oven to 375 F. Lightly oil a baking tray.
Slice the eggplant very thin (no more than 1/4 inch). Salt the pieces
lightly and let them stand about 10 minutes. Then pat dry with paper towels.
Place the milk in one bowl; combine the wheat germ and herbs in another.
Dip the eggplant slices in the milk, dredge in wheat germ, and arrange on the oiled tray.
Bake for 20 to 30 minutes, until the eggplant is crisp on the outside and tender
on the inside (test with a fork). Meanwhile, make the sauce.
To serve, place several pieces of eggplant on each plate and spoon lots of sauce
on top. Sprinkle with paprika and minced parsley.
Blue Cheese Sauce:
In a large heavy skillet, cook the onions and garlic in butter or oil with salt until the onions are limp (5-8 minutes).
Add the mushrooms, lemon juice, and flour (sprinkled rather than dumped in). Cook, stirring, over medium heat another 5-8 minutes. Add remaining ingredients, lower heat, and stir. Cover and simmer 10 more minutes, stirring occasionally.
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Per Serving (excluding unknown items): 429 Calories; 18g Fat (36.5% calories from fat); 22g Protein; 48g Carbohydrate; 10g Dietary Fiber; 45mg Cholesterol; 781mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.
original poster's comments: Oh man alive, this was good last night, even better tonight. Served this with hummus, cuke & tomato salad, and pita bread. The only thing I'd do differently is I'd peel the eggplant ahead of time.