Eggplant in Disguise

Preheat oven to 375. Make a béchamel: melt the butter in a saucepan. When foamy, whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and simmer until thickened and smooth, 2 min. Season w s&p and nutmeg. Cover and let cool. Heat 2 T olive oil in a large nonstick skillet over medium high heat. Add as many eggplant slices as will fit in one layer, season w salt and brown on both sides. Repeat w remaining oil and eggplant. Mix cooled sauce w cheese and eggs. Fill the base of an 8 x 8 baking dish w 1/3 of the eggplant. Cover w 1/3 of the sauce.. Repeat twice. Spread parmesan on top and bake for 20 min. Broil 1 min to brown top.

Butter 3 T
Flour 3 T
Milk 2 c
Olive Oil 6 T
Eggplant 2 “lb in 1/3″” slices”
Cheese, Ricotta 1.5 c
Thyme 2 tsp
Cheese, Parmesan 0.5 c