Ingredients:
1 medium eggplants or 1 large eggplants, peeled
3 tablespoons butter
1 cup chopped sweet onions
1/2 cup chopped green peppers
3 -4 garlic cloves, minced
1/8 cup flour
1 cup milk
1 (15 ounce) cans diced tomatoes, undrained
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano
1/4-1/2 teaspoon basil
1 cup shredded part-skim mozzarella cheese
Directions:
Preheat oven to 350. Lightly grease/spray a square casserole dish; set aside.
Cut peeled eggplant into small cubes; boil them in salted boiling water for about 5 minutes. Drain well.
In a medium saucepan, melt the butter. Saute the onion, green pepper and garlic until soft.
Add flour and stir briskly until absorbed.
Slowly stir in the milk; cook over med-low heat, stirring frequently, until sauce has thickened.
Add diced tomatoes, salt, pepper, oregano and basil. Stir well.
Add the cooked, drained eggplant cubes and stir to mix well.
Pour mixture into prepared casserole dish.
Evenly sprinkle with mozzarella cheese.
Bake at 350 for 45-50 minutes.
Servings: 6
Time preparation: 15 min.
Time total: 50 min.