From craving to table
Instructions
- 1
Preheat oven to 400°F (200°C). Spray two baking sheets with nonstick cooking spray.
- 2
Arrange the eggplant, zucchini, and potato slices on the baking sheets. Brush both sides with olive oil and sprinkle with salt and pepper.
- 3
Roast vegetables for 20-25 minutes, flipping halfway, until golden and tender. Reduce oven to 375°F (190°C).
- 4
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and cook 3 minutes. Stir in garlic and red bell pepper; cook 3 minutes more.
- 5
Add diced tomatoes (with juice), tomato paste, oregano, basil, cinnamon, salt, and pepper. Simmer 10-12 minutes until thickened. Stir in parsley and set aside.
- 6
To make the béchamel: In a small saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth and thickened, about 3-4 minutes. Remove from heat, stir in Parmesan, then whisk in the egg. Season with a pinch of salt and pepper.
- 7
Lightly grease a 9x13-inch baking dish. Layer half the potatoes, eggplant, and zucchini. Spread half the tomato sauce over the vegetables. Repeat layers with remaining vegetables and sauce.
- 8
Pour béchamel sauce evenly over the top. Bake uncovered for 25-30 minutes, until bubbly and golden. Let cool 10 minutes before serving.