Eggplant Gratin With Bechamel Sauce

• 2 eggplants, peeled and sliced into 3/4-inch-thick rounds
• 2 tablespoons vegetable oil
• Red Sauce:
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• 5 tomatoes, chopped
• 1 tablespoon tomato paste
• 2 cups chicken stock
• 1 teaspoon dried basil
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• salt and ground black pepper to taste
• Garlic Bechamel Sauce:
• 2 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• 4 cups milk
• 2 tablespoons grated Parmesan cheese
• 1 1/2 teaspoons garlic powder
• 1 pinch salt
• 1 pinch ground nutmeg
• 1 pinch ground white pepper
• 1 (7 ounce) package mozzarella cheese, sliced

1. Preheat oven to 350 degrees F (175 degrees C).
2. Brush eggplant rounds with 2 tablespoons vegetable oil. Place on a baking sheet.
3. Bake in the preheated oven until eggplants are soft and brown, about 15 minutes. Remove from oven. Keep oven on.
4. Heat 2 tablespoons oil in a saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add tomatoes and tomato paste. Cook until flavors are blended, about 3 minutes. Stir in stock, basil, paprika, oregano, salt, and pepper. Cook until red sauce is thickened, about 15 minutes.
5. Melt butter in a saucepan over medium heat. Add flour; cook and stir until light brown, 6 to 10 minutes. Remove from heat. Add milk slowly, whisking constantly, until mixture is smooth, about 2 minutes. Return to heat. Bring to a boil, stirring with a wooden spoon. Cook and stir until bechamel sauce thickens and coats the back of the spoon, 5 to 7 minutes more. Remove from heat; stir in Parmesan cheese, garlic powder, salt, nutmeg, and white pepper.
6. Cover the bottom of a baking dish with 2 tablespoons of the red sauce. Arrange 1 layer of eggplant on top; cover with some mozzarella slices. Spread 3 to 4 tablespoons bechamel sauce on top. Repeat layering until you reach a final layer of bechamel sauce; top with remaining mozzarella.
7. Bake in the preheated oven until cheese melts and turns golden brown, 25 to 30 minutes.

eggplants, vegetable oil, red sauce, vegetable oil, onion, garlic, tomatoes, tomato paste, chicken stock, basil, paprika, oregano, salt, garlic, unsalted butter, flour, milk, parmesan cheese, garlic, salt, ground nutmeg, ground white pepper, mozzarella cheese

Taken from www.allrecipes.com/recipe/261521/eggplant-gratin-with-bechamel-sauce/ (may not work)