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Recipe from the Wyllie Fox Farm Kitchen

Eggplant Lasagne With Garlic Bechamel
  • 2 large eggplants, sliced lengthwise approx. 1/3” thick
  • olive oil
  • salt & pepper, to taste
  • 1 pound instant lasagna noodles
  • 8 oz fresh mozzarella, sliced thin or grated mozzarella
  • ½ cup freshly grated parmesan
  • ¼ cup basil leaves, roughly chopped

Garlic béchamel:

  • 2 ½ cups milk
  • 3 cloves garlic, smashed with a knife & peeled
  • 4 tbsp butter
  • ¼ cup flour
  • ½ cup half & half

Preheat oven to 425°.  Salt the eggplant for 30 minutes, then rinse & pat dry.  Brush both sides with oil.  Set on sheet pans and bake until bottoms are browned, approx. 15-20 minutes.  Turn over and bake again until 2nd side is browned, approx, 15-20 minutes.  Season with salt & pepper & set aside.

Slowly heat the milk with the garlic in a saucepan.  Just before it comes to a boil, cover the pan, turn off the heat & set aside for 15 minutes.  Melt the butter in another saucepan over medium heat, add the flour & cook, stirring for 2 minutes.  Pour in the milk through a strainer (to remove garlic pieces) & stir until thickened.  Cook over very low heat for 20 minutes, stirring occasionally.  Remove from heat & add the cream & salt & pepper to taste.

Lightly butter an 8x10 inch baking dish.  Spread ½ cup sauce on the bottom.  Add a layer of noodles and cover with 1/3 cup sauce.  Lay down 1/3 of the eggplant, cover with 1/3 of the mozzarella, 2 tbsp parmesan & 1/3 of the basil.  Repeat with 2 more layers.  Top with noodles, the remaining sauce & remaining parmesan.  Cover with foil & bake at 400° for 25-30 minutes.  Remove the foil and bake for an additional 15-20 minutes.  Let sit for 10 minutes before serving.

Serves 6-8

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