Baked Eggplants

Directions

1. 1
   Begin by making a tomato sauce.
2. 2
   Heat the 4 T. olive oil over medium heat.
3. 3
   Add onion and garlic and cook until beginning to soften about 5-7 minutes.
4. 4
   Add the canned and fresh tomatoes, and the next 5 ingredients (parsley through wine).
5. 5
   Simmer for 15-20 minutes, until reduced slightly.
6. 6
   Meanwhile, prepare the white sauce (bechamel).
7. 7
   Heat the 2T of butter in a skillet over medium heat.
8. 8
   After foam has subsided, add 2T flour.
9. 9
   Stir continually, and cook 2-3 minutes.
10. 10
    Remove from heat and add milk slowly.
11. 11
    Return to heat and bring to boil.
12. 12
    Mixture will thicken, season with salt and pepper.
13. 13
    Thinly slice eggplants lengthwise.
14. 14
    Boil in a large saucepan of water for 5 minutes.
15. 15
    Drain on paper towels and pat dry.
16. 16
    Prepare the casserole: Pour half of the tomato sauce into a greased casserole dish.
17. 17
    Cover with half of the eggplants and 1 T olive oil (drizzled).
18. 18
    Cover with half the mozzarella, prosciutto, and herbs.
19. 19
    Repeat layers.
20. 20
    Cover all with Bechamel sauce.
21. 21
    Sprinkle with parmesan.
22. 22
    Bake at 375 for 35-40 minutes or until golden on top.