From craving to table
Instructions
- 1
Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- 2
Lightly brush the eggplant, zucchini, and potato slices with olive oil. Arrange in single layers on the baking sheets. Roast for 20-25 minutes, turning once, until tender and slightly golden. Reduce oven temperature to 350°F (175°C).
- 3
While vegetables roast, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute more.
- 4
Stir in crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Simmer for 10-12 minutes until thickened. Remove from heat.
- 5
For the béchamel sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly, until smooth and thickened, about 5 minutes. Remove from heat. Let cool slightly, then whisk in the egg and 1/4 cup Parmesan cheese.
- 6
Lightly oil a 9x13-inch baking dish. Layer half the potatoes, eggplant, and zucchini in the bottom. Spread half of the tomato sauce over the vegetables. Repeat with remaining vegetables and sauce.
- 7
Pour the béchamel sauce evenly over the top. Sprinkle with remaining 1/4 cup Parmesan cheese.
- 8
Bake at 350°F (175°C) for 40-45 minutes, or until golden and bubbling. Let cool for 15 minutes before slicing and serving.