Aubergine Lasagne Parmigiana

Preheat the oven to 200 degrees Celsius. Wash the aubergines and cut them into slices about half a centimetre thick. Brush both sides with olive oil, season with pepper, and sprinkle with dried oregano. Place the aubergine slices on a baking tray lined with baking paper and bake for 40 minutes, turning them halfway through. Season with salt after baking.

Finely chop the onion and slice the garlic. Sauté the onion in two tablespoons of olive oil until translucent, then add the garlic and fry together for another 2 minutes. Pour in the chopped tomatoes and bring to a boil. Season with salt and pepper, then pour in the wine. Simmer over low heat for 10-15 minutes until the excess liquid evaporates. Finally, stir in a handful of chopped basil.

Meanwhile, prepare the béchamel sauce. Melt the butter in a saucepan, sprinkle in the flour, and stir constantly for one minute. Gradually pour in the milk, stirring until smooth. Add the bay leaf, nutmeg, salt, and pepper. Cook, stirring occasionally, for about 10 minutes until it reaches a pudding-like consistency. Remove the bay leaf, stir in 2/3 of the Parmesan and a handful of chopped basil. Reserve a few leaves for garnish.