Ingredients:
3 large eggplants
6 tablespoons olive oil
1 large red onions, chopped
2 celery ribs, chopped
3 garlic cloves, minced
1/2 teaspoon dried thyme
1 tablespoon balsamic vinegar
1 (400 g) cans chopped tomatoes
6 cherry tomatoes or 2 large tomatoes, chopped
1/2 cup water
1/4 cup butter
2 tablespoons flour
300 ml milk
1 tablespoon dried basil
150 g buffalo mozzarella, thickly sliced
salt and pepper, to taste
Directions:
Preheat the oven to 400 F or 200 C.
Trim the eggplants and slice into 1/2 cm thick rounds.
In a bowl or large plate, sprinkle slices with salt and leave for 15 minutes.
Meanwhile, line two baking sheets with tin foil and oil lightly with some of the olive oil.
When eggplants are ready, wash or brush off the salt and lay the slices next to one another on the trays.
Brush tops lightly with olive oil before putting in the oven for 10 minutes.
Take out, turn over and bake for a further five minutes or until all the slices are soft and lightly browned.
While the eggplant is cooking, use remaining oil to fry the onion and celery in a frying pan or saucepan.
After 1-2 minutes add the water, canned and fresh tomatoes, balsamic vinegar, thyme and garlic.
Simmer until sauce is quite thick and dry, about 5 minutes.
The last thing to make is the white sauce.
In a small pot, melt the butter.
Stir in the flour and mix until blended.
Then add the milk and cook over a low heat, stirring constantly, until thickened.
Now for the final step- assembly!
Put a little bit of tomato sauce on the bottom of a casserole dish (lined with tin foil for easy clean up).
Add a layer of eggplant, a layer of tomato sauce, some basil and then some white sauce.
Season with salt and pepper, to taste.
Continue with another layer of eggplant, tomato sauce and so on, making sure to keep enough white sauce at the end to finish off the dish.
Once you have poured over the last of the white sauce, top with slices of mozzarella and bake for 20 minutes or until cheese is golden.
Servings: 3-4
Time preparation: 30 min.
Time total: 75 min.