Eggplant Lasagna
(Serves 4)
1 eggplant, cut into 1-inch cubes
2 tablespoons olive oil
1 garlic clove, minced
6 lasagna noodles
Bechamel sauce ( see recipe below)
1 cup Traditional tomato sauce
4 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
Bechamel Sauce:
1-1/2 cups milk
3 tablespoons butter
2 tablespoons finely chopped red onion
2 tablespoons flour
Salt
Saute eggplant in oil to brown slightly, 10-12 minutes.
Add garlic, sauté 1 minute more. Remove from heat and set aside.
To prepare Bechamel Sauce:
Heat milk in a small saucepan to just before boiling.
In another saucepan, melt the butter. Add the onion, and sauté 2-3 minutes.
Add the flour and salt. Cook 2-3 minutes, stirring constantly.
Remove form the heat and gradually add the hot milk.
Return to heat and cook until the sauce thinkens, 3-4 minutes.
Preheat the oven to 350 degrees F.
Grease a loaf pan.
Spread a thin layer of the béchamel sauce in the bottom of the pan.
Then place 2 lasagna noodles lengthwise on top of the sauce.
Then layer 1/3 each of the eggplant, tomato sauce, béchamel sauce, mozzarella, and Parmesan.
Repeat the layers 2 more times.
Cover the loaf pan with foil and bake on the top rack in the oven for 45 minutes.
Remove the foil, and bake 15 minutes more.
Allow to stand for 10 minutes before serving.
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