Greek · Greece

Eggplant and Tomato Béchamel Layered Dish

Name: Eggplant and Tomato Béchamel Layered Dish
Total time: 90 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1 large eggplant; 2 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 1 cup grated Parmesan cheese; 1 cup milk; 1/2 cup all-purpose flour; 1/2 cup unsalted butter; Salt and pepper to taste

A meatless version of the Greek classic with layers of eggplant and a creamy white sauce.

90 minutes6 servings

Method

Preheat oven to 375°F (190°C).
Slice eggplant into 1/4-inch rounds and toss with olive oil. Bake for 20-25 minutes until tender.
In a skillet, cook onion and garlic until softened. Add tomatoes and simmer for 20 minutes.
In a saucepan, melt butter, whisk in flour, then gradually add milk. Cook until thickened. Stir in Parmesan.
Layer cooked eggplant and tomato mixture in a baking dish.
Pour béchamel sauce over the top and bake for 25-30 minutes until golden and bubbly.

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