Vegetable Layered Baked Dish with Béchamel and Dill Garnish

Method

1. Preheat oven to 375°F (190°C).
2. Slice eggplant and zucchini, layer in a baking dish.
3. In a pan, cook onion, garlic, and tomato sauce until tender.
4. Spread mixture over vegetable layers.
5. Make béchamel sauce by melting butter, adding flour, and stirring in milk.
6. Pour béchamel over vegetables, sprinkle with cheese, and bake for 25-30 minutes.
7. Garnish with dill before serving.