Parmesan Eggplant Lasagna

Steps

• 1
  Don't skimp on the wine. Use a quality wine that you would actually drink. Serve the remaining wine with the lasagna.
• 2
  Preheat the oven to 200 degrees Celsius. Wash the eggplants, then cut them into slices about half a centimeter thick. Salt both sides, drizzle with olive oil, and sprinkle with dried oregano. Place the eggplants on a baking sheet lined with parchment paper and bake for 40 minutes. Turn the eggplants halfway through. After baking, season them with salt and pepper.
• 3
  Slice the onion and garlic. Sauté the onion in 2 tablespoons of olive oil, then add the garlic and continue to sauté for another 2 minutes. Add the tomatoes and bring to a boil. Season with salt and pepper. Pour in the wine and let it simmer over low heat for about 10-15 minutes, until the excess liquid evaporates. Finally, stir in the chopped basil.
• 4
  Meanwhile, prepare the béchamel sauce. In a saucepan, melt the butter and sprinkle in the flour. Stir continuously for one minute. Then pour in the milk and whisk until smooth. Add the bay leaves, nutmeg, salt, and pepper. Cook, stirring occasionally, for about 10 minutes, until the sauce has a pudding-like consistency. Then remove the bay leaves. Mix about 2/3 of the Parmesan cheese with a handful of basil, then stir it into the sauce.
• 5
  Now that all ingredients are prepared, start layering them. Line the bottom of a 20x30 cm dish with about 1/3 of the roasted eggplants. Cover them with the pasta sheets and spread 1/3 of the tomato mixture, then 1/3 of the béchamel. Repeat this two more times. Sprinkle the last layer of sauce with the remaining Parmesan cheese and place the sliced mozzarella on top. Cover the dish with aluminum foil and bake in the oven for about 50 minutes. Halfway through the baking time, remove the foil and let the cheese crisp up. After baking, add the remaining basil leaves.