Directions:
- Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
- Cut 3 (1/3-inch-thick) lengthwise slices from center of eggplant and reserve remainder for another use. Brush 2 large shallow baking pans with 1 tablespoon oil total, then arrange eggplant, zucchini, and bell peppers in 1 layer in pans. Brush vegetables with remaining 2 tablespoons oil and sprinkle with pepper and 1 1/4 teaspoons salt. Roast, switching position of pans halfway through roasting, until eggplant and zucchini are browned and tender, 15 to 20 minutes total, then transfer eggplant and zucchini to a plate. Turn peppers over and continue to roast until tender, about 10 minutes more. Transfer peppers to a bowl and cover, then let stand 10 minutes. Meanwhile, move 1 rack to middle position and leave oven on. Peel peppers.
- While vegetables roast, cook garlic in butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, whisking frequently, until fragrant, about 30 seconds. Whisk in flour and cook, whisking constantly, 2 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking constantly. Reduce heat and simmer, whisking frequently, 8 minutes (sauce will thicken slightly when it first comes to a boil). Remove from heat and cool béchamel sauce, stirring occasionally, 10 minutes. Stir in cheeses, basil, and remaining 1/2 teaspoon salt.
- Soak noodles in hot water just until pliable, 8 to 10 minutes.
- Spread 2/3 cup sauce in an 8-inch square baking dish. Drain 1 large noodle or 2 small noodles on a clean kitchen towel (not terry cloth) and put over sauce in dish. Top with half of zucchini in 1 layer, 1/2 cup sauce, and another noodle (or 2). Make another layer with all of eggplant, 1/2 cup sauce, and another noodle (or 2), and another with all of bell peppers, 1/2 cup sauce, and another noodle (or 2). Top with remaining zucchini, 1/2 cup sauce, and another noodle (or 2). Cover completely with remaining sauce.
- Bake until golden and bubbling, 25 to 30 minutes. Let stand in pan on a rack 20 minutes.
- Cooks' notes: ·Vegetables can be roasted and peppers peeled 1 day ahead and chilled, covered. ·Sauce can be made 1 day ahead. Cover surface with wax paper and chill. Rewarm over low heat, stirring often, before using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 447.09 Kcal (1872 kJ) | ||
| Calories from fat | 255.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.35g | 44% | |
|---|---|---|---|
| Cholesterol | 58.23mg | 19% | |
| Sodium | 1327.79mg | 55% | |
| Potassium | 854.78mg | 18% | |
| Total Carbs | 31.15g | 10% | |
| Sugars | 20.18g | 81% | |
| Dietary Fiber | 6.27g | 25% | |
| Protein | 17.23g | 34% | |
| Vitamin C | 65.3mg | 109% | |
| Vitamin A | 1.6mg | 53% | |
| Iron | 25.4mg | 141% | |
| Calcium | 409.8mg | 41% | |
| Amount Per 100 g | |||
| Calories | 84.64 Kcal (354 kJ) | ||
| Calories from fat | 48.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.37g | 44% | |
|---|---|---|---|
| Cholesterol | 11.02mg | 19% | |
| Sodium | 251.36mg | 55% | |
| Potassium | 161.81mg | 18% | |
| Total Carbs | 5.9g | 10% | |
| Sugars | 3.82g | 81% | |
| Dietary Fiber | 1.19g | 25% | |
| Protein | 3.26g | 34% | |
| Vitamin C | 12.4mg | 109% | |
| Vitamin A | 0.3mg | 53% | |
| Iron | 4.8mg | 141% | |
| Calcium | 77.6mg | 41% | |
* 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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