Eggplant and Tomato Layered Béchamel Casserole

Method

1. Preheat oven to 180°C (350°F).
2. Slice eggplant into 1cm thick rounds, toss with olive oil, and bake for 20 minutes until tender.
3. In a pan, cook onion and garlic until softened. Add tomatoes and broth, and simmer for 20 minutes.
4. In a separate pot, make béchamel: melt butter, add flour, then gradually whisk in milk. Cook until thickened.
5. In a baking dish, layer cooked eggplant and tomato mixture, then top with béchamel and Parmesan.
6. Bake for 25-30 minutes until golden and bubbly.
7. Let rest for 10 minutes before serving.