Eggplant and Tomato Béchamel Baked Dish with Slow-Fermented Dough Base

Method

1. Preheat oven to 375°F (190°C).
2. Prepare the dough: In a large bowl, dissolve yeast in warm water. Add flour and salt, and mix until a dough forms. Knead for 10 minutes, then let rise for 1 hour until doubled in size.
3. While dough rises, slice eggplant into 1/4-inch rounds and toss with olive oil. Bake for 20-25 minutes until tender.
4. In a skillet, cook onion and garlic until softened. Add tomatoes and simmer for 20 minutes.
5. In a saucepan, melt butter, whisk in flour, then gradually add milk. Cook until thickened. Stir in Parmesan.
6. Roll out the risen dough into a large rectangle and place in a baking dish. Layer cooked eggplant and tomato mixture over the dough.
7. Pour béchamel sauce over the top and bake for 25-30 minutes until golden and bubbly.