Eggplant Parmigiana

Ingredients

• 2 large, peeled eggplants, cut into ¹/₃ inch slices
• 1 cup(s) flour
• 1 cup(s) olive oil
• 2 cup(s) parmesan cheese
• Béchamel Sauce:
• 8 tablespoon(s) unsalted butter
• 1 cup(s) flour
• + 12 more ingredients
• • 4 cup(s) whole milk, warm
  • optional: grated or dry nutmeg
  • Tomato Sauce:
  • 3 medium carrots, diced
  • 2 stalk(s) celery, diced
  • 1 red onion
  • 2 clove(s) garlic, peeled, whole
  • 2 pound(s) canned tomatoes with juice
  • 6 leaves fresh basil or 2 tablespoons dry
  • 2 tablespoon(s) olive oil
  • salt and pepper
  • Eggplant:

Make tomato Sauce: Place all ingredients in medium pot and cook for 35-45 minutes, covered. Pureé with immersion blender or food processor. Preheat oven to 375 degrees Place sliced eggplants in colander and sprinkle with salt. Let sit 15-30 minutes, then rinse to remove salt and drain on pape...

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