Eggplant Parmigiana

Eggplant Parmigiana

4 pers. 45 min

Ingredients:

2 eggplants
Facundo tomato paste
Olive oil
Salt and pepper to taste
Handful of basil
½ a cup of mozzarella cheese
2 tablespoons of Parmesan cheese

White sauce ingredients:

60 g unsalted butter
5 tablespoons of flour
3 cups of warm whole milk
Salt and pepper to taste
Nutmeg

Instructions:

Preparation of the white sauce:
Melt butter in a medium saucepan, add flour and whisk continuously with a whisk for 3 minutes. Add milk and season. Keep stirring until the first bubbles begin to appear. Remove and set aside for assembly.

Parmigiana Preparation:
Preheat oven at 180ºC. Place the eggplant in the base of the baking pan. Form 3 layers of dough, eggplant, white sauce, mozzarella cheese and parmesan. Finish with a layer of dough, white sauce, and parmesan. Cover the lasagna with aluminum foil and bake for 30 minutes. Brown for 5 minutes.
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