Ingredients
1 large eggplant, cut in slices- olive oil enough to coat eggplant slices
- Kosher salt and ground pepper
- 1 cup skim milk
- 3 tablespoons flour
- 3 garlic cloves, minced
- basil, fresh or dried
- oregano, fresh or dried
- 2 cup marinara or pasta sauce
- shredded fresh mozzarella
- grated Parmesan (enough of both cheeses to top an 8x8 or 9x9 pan)
- pasta (optional)
Coat the eggplant with olive oil (can shake in a ziploc bag or brush both sides). Bake eggplant on cookie sheets seasoned with salt and pepper for about 15-20 minutes until tender at 450.
Meanwhile whisk milk and flour in a pot. Heat in med-high until boiling and thick. Add the pasta sauce. When it is thick, remove from heat.
Coat 8x8 or 9x9 pan with cooking spray. Cover the bottom with a thin coat of pasta sauce mixture. Create layers of sauce and eggplant, repeat and end with a layer of sauce. I like a lot of sauce so sometimes I use extra plain pasta sauce on top.
Sprinkle with basil and oregano. Cover with cheese. Bake until cheese is melted and slightly bubbly.
Serve alone or with pasta.
