Directions:
- Preheat the oven to 400°F or 200°C.
- Trim the eggplants and slice into 1/2 cm thick rounds.
- In a bowl or large plate, sprinkle slices with salt and leave for 15 minutes.
- Meanwhile, line two baking sheets with tin foil and oil lightly with some of the olive oil.
- When eggplants are ready, wash or brush off the salt and lay the slices next to one another on the trays.
- Brush tops lightly with olive oil before putting in the oven for 10 minutes.
- Take out, turn over and bake for a further five minutes or until all the slices are soft and lightly browned.
- While the eggplant is cooking, use remaining oil to fry the onion and celery in a frying pan or saucepan.
- After 1-2 minutes add the water, canned and fresh tomatoes, balsamic vinegar, thyme and garlic.
- Simmer until sauce is quite thick and dry, about 5 minutes.
- The last thing to make is the white sauce.
- In a small pot, melt the butter.
- Stir in the flour and mix until blended.
- Then add the milk and cook over a low heat, stirring constantly, until thickened.
- Now for the final step- assembly!
- Put a little bit of tomato sauce on the bottom of a casserole dish (lined with tin foil for easy clean up).
- Add a layer of eggplant, a layer of tomato sauce, some basil and then some white sauce.
- Season with salt and pepper, to taste.
- Continue with another layer of eggplant, tomato sauce and so on, making sure to keep enough white sauce at the end to finish off the dish.
- Once you have poured over the last of the white sauce, top with slices of mozzarella and bake for 20 minutes or until cheese is golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 581.48 Kcal (2435 kJ) | ||
| Calories from fat | 362.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.26g | 62% | |
|---|---|---|---|
| Cholesterol | 52.31mg | 17% | |
| Sodium | 306.54mg | 13% | |
| Potassium | 1302.9mg | 28% | |
| Total Carbs | 40.39g | 13% | |
| Sugars | 23.14g | 93% | |
| Dietary Fiber | 13.42g | 54% | |
| Protein | 15.12g | 30% | |
| Vitamin C | 24mg | 40% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 1mg | 6% | |
| Calcium | 329.6mg | 33% | |
| Amount Per 100 g | |||
| Calories | 83.24 Kcal (349 kJ) | ||
| Calories from fat | 51.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.76g | 62% | |
|---|---|---|---|
| Cholesterol | 7.49mg | 17% | |
| Sodium | 43.88mg | 13% | |
| Potassium | 186.52mg | 28% | |
| Total Carbs | 5.78g | 13% | |
| Sugars | 3.31g | 93% | |
| Dietary Fiber | 1.92g | 54% | |
| Protein | 2.17g | 30% | |
| Vitamin C | 3.4mg | 40% | |
| Vitamin A | 0.1mg | 17% | |
| Iron | 0.1mg | 6% | |
| Calcium | 47.2mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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