- eggplant - 900 Grams
- olive oil - 1 st. a spoon
- Salt and ground pepper - - To taste
- skim milk - 1 cup
- flour - 3 Art. spoons
- cloves of garlic - 3 pieces
- sauce marinara - 1 cup
- grated mozzarella cheese - 1/2 cup
- grated Parmesan cheese - 1/3 Cups
Preheat the oven to 230 degrees. Arrange the eggplants on two sheets for baking. Lubricate the eggplants on both sides with oil and season with salt and pepper. Bake until golden brown until the eggplants become soft, 20 to 25 minutes, turning the slices one time. Meanwhile, cook the sauce. Heat the medium saucepan, whip 1/4 cup of milk, flour and garlic. Gradually add the remaining 3/4 cups of milk and 1/2 cup of marinara sauce. Bring to a boil, reduce heat and cook until the sauce thickens, 2 to 3 minutes. Lubricate the prepared sauce for baking. Alternate layers of eggplant with sauce. Pour the remaining marinara sauce over the top. Sprinkle with mozzarella cheese and Parmesan cheese. Bake on the top rack to brown, 10 to 15 minutes.
Servings: 4