Roasted Eggplant Lasagna with Garlic Bechamel
 
 
Layers of roasted eggplant and succulent garlic bechamel make this creamy lasagna a truly indulgent dinner.
Yield: 6 servings
Ingredients
  • 3 lb eggplant, sliced lengthwise ⅓-inch thick
  • olive oil, as needed
  • salt and black pepper, to taste
  • 1 lb lasagne
  • 8 oz fresh mozzarella, grated
  • ½ cup grated parmesan cheese
  • 6 basil leaves, torn into pieces
  • 1 lb assorted heirloom tomatoes, thinly sliced
For the garlic bechamel
  • 2½ cups milk
  • 3 garlic cloves, smashed with the flat side of a knife
  • 4 tbsp butter
  • ¼ cup flour
  • ½ cup heavy cream
Instructions
  1. Spread the eggplant out on parchment lined baking sheets in a single layer and sprinkle with salt. Set aside for 30 minutes. Meanwhile, heat oven to 425F.
  2. Blot the eggplant dry and then brush with olive oil on both sides. Place back on the parchment-lined baking sheets and bake for 15-20 minutes, or until browned. Flip over and bake until the second side is browned, another 15-20 minutes. Season with salt and black pepper. Set aside while you make the bechamel.
  3. To make the bechamel, slowly heat the milk with the garlic in a medium saucepan. Once it comes to a boil, remove from the heat and set aside to steep for 15 minutes.
  4. In a second pan, melt the butter over medium heat. Stir in the flour and cook for 2 minutes, stirring constantly. Slowly pour in the milk through a strainer and cook until sauce is thickened, stirring constantly. Cook over very low heat for 20 minutes, stirring occasionally. Pour in the cream and season to taste with salt and black pepper.
  5. Grease a 9x13-inch baking pan. Spread ⅔ cup sauce over the bottom of the pan. Top with a layer of pasta and cover with another ⅓ cup of sauce in an even layer. Lay down a layer of the eggplant topped with a third of the mozzarella, 2 tbsp parmesan and two of the basil leaves torn into very small pieces. Repeat with two more layers. Top with a final layer of pasta, the remaining sauce, parmesan, and the heirloom tomato slices. Cover the pan with foil.
  6. Lower the oven to 400F. Bake the lasagna for 25-30 minutes or until heated through and noodles are tender. Remove the foil and bake for 10-15 minutes. Let stand for 5 minutes before serving.
Notes
Adapted very slightly from Vegetarian Cooking For Everyone
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/09/eggplant-lasagna-with-roasted-garlic-bechamel.html