Stuffed Eggplant Parmigiana With Truffle Cheese Sauce

Method

Eggplant

1. Cut eggplants in half lengthways. Sprinkle the flesh side with salt and set aside for 30 mins.
2. Preheat the Electrolux Steam oven to 150°C using the Electrolux Steam function.
3. Place the eggplants on a plate and into the oven. Cook for 15-20 mins. To see if the eggplant is cooked, insert a skewer into the flesh; there should be some resistance.
4. Chop tomatoes into quarters and mix in a bowl with the garlic. Chop parsley roughly and add to the bowl along with torn basil leaves and the olive oil.
5. Allow eggplant to cool. With a spoon, scoop out the flesh, dice and add to the tomato mixture. Season with salt and pepper.
6. Turn oven onto full grill setting at 200°C.
7. Place the eggplant shells on a baking paper lined tray. Spoon the tomato and eggplant mix back into eggplant. Drizzle 3 tbsp of truffle sauce over the eggplant, place 2 slices of provolone cheese over the top and place under the grill. Cook until brown, and then serve.

Truffle Sauce

1. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly (about 2 mins) until the paste cooks and bubbles (don’t let it turn brown).
2. Add the hot milk, continuing to stir as the sauce thickens, then bring it to a boil. Add salt and pepper to taste. Lower the heat and stir for 2-3 mins more. Mix in the truffle pecorino.
3. Remove from the heat. Cover with wax paper or pour a film of milk over it to prevent a skin from forming while cooling.

To Finish

1. Spoon the tomato and eggplant mix back into eggplant.
2. Drizzle 3 tbsp of truffle sauce over the eggplant, place 2 slices of provolone cheese over the top and place under the grill.
3. Cook until brown, and then serve.