Eggplant Lasagna

3 eggplants (Try to buy male eggplants for fewer seeds)

Olive oil

Italian seasoning blend

2 cups milk

Bay leaf

3 cloves of garlic (crush with the flat side of a knife)

Dash of nutmeg

¼ cup butter

4-5 Tbs. Cup 4 Cup multipurpose gluten free flour

½ cup heavy cream

2 cups chiffonade spinach

15 oz. Ricotta 

2 eggs

About 2 cups mozzarella

Parmesan (about a cup or more grated) 

Step 1
Slice 3 eggplants length-wise. Place eggplant slices on paper towels and sprinkle with salt.

Let stand for 30 minutes to release moisture and reduce bitterness. Pat dry with paper towels.

Step 2
Preheat the oven to 425 degrees F. Grease a baking sheet.

Step 3

Place eggplant on the baking sheet and drizzle with olive oil and a little Italian seasoning.
Bake in the preheated oven until softened, about 10-15 minutes.
Flip and bake until browned on the other side, about 10 minutes more.
Remove from the oven and reduce oven temperature to 375 degrees F.

Step 4

Bechamel sauce: Combine milk, bay leaf and garlic cloves in a saucepan.
Bring almost to a boil. Remove from heat and set aside.
Melt butter in a saucepan; stir in flour.
Cook, stirring constantly, until flour cooks to a light, golden color, 5 to 7 minutes.
Gradually pour hot milk into the saucepan with the flour mixture; reserve garlic cloves.
Sprinkle a small amount of nutmeg.
Continue cooking, stirring constantly, until a thick, smooth bechamel forms, about 5 minutes.
Reduce temperature to very low and simmer, stirring occasionally, for 15 minutes.
Stir in cream and season with salt and white pepper. Set aside.

Step 5

Mince reserved garlic cloves and mix in with sliced spinach.
Season with dried basil and pepper.

Step 6

Mix ricotta with beaten eggs. Lightly salt.

Step 6

Reheat bechamel sauce over low heat, while stirring well.
If it is too thick, add a small amount of milk.

Step 8

Spread few tablespoons of the bechamel sauce into the bottom of the baking dish.
Place a layer of eggplant. Add a layer of bechamel. Sprinkle with a layer of mozzarella cheese and Parmesan cheese then spinach.
Continue layering until eggplant, bechamel sauce, and mozzarella/parm cheese then spinach are used up.
End with a layer of eggplant. Lightly coat with bechamel then sprinkle with remaining mozzarella and Parmesan cheese.
Press down gently on the the top compact. Cover with aluminum foil.

Step 9

Bake in the preheated oven for 30 minutes.
Remove aluminum foil and bake until lasagna is cooked through and lightly browned, about 15 minutes more.
If you want to brown the top, broil for just a few minutes at the end.

Remove from oven at let stand at least 15 minutes before serving.

Serve with fresh grated Parmesan and red pepper flakes!