Eggplant Parmigiana

Ingredients

• 1 eggplant, sliced into rounds
• 3 cloves garlic, minced
• 3 Tbs olive oil
• 1 small onion, chopped
• 2 large cans whole tomatoes, smooshed
• 1 large can tomato sauce
• 1/2 tsp thyme
• Salt and pepper
• 1 cup fresh basil
• 6 cups shredded mozzarella
• 2 cups grated Parmesan
• 2 cups milk
• 1/2 cup flour
• 1/2 cup butter

To Make

1. Salt the eggplant slices and arrange on a cutting board. Press a plate or board on top and weigh down with a heavy object.
2. Let rest to remove water from the eggplant while you prepare the sauce.
3. To a large saucepan, add olive oil, garlic and onion. Cook until onion is translucent. Add tomatoes, thyme, salt and pepper.
4. Bring to a boil, then turn to medium-low. Cook with lid partially on, about 40 minutes.
5. Add milk, flour and butter to a sauce pan.
6. Bring to a boil, then lower heat, stirring constantly until mixture thickens.
7. Coat the bottom of a baking dish with tomato sauce. Layer eggplant slices, more sauce, sprinkle of Parmesan, mozzarella and bechamel. Repeat until all ingredients are used.
8. Bake at 350°F for about 45 minutes. or until bubbly.
9. Serve with spaghetti.