Baked eggplant and a healthier bechamel match up in an Italian classic made virtuous. The cheeses are on top, instead of in layers, with a creamy pink sauce underneath.
Category: not set
Cuisine: not set
1 large eggplant (2 pounds) sliced 1/2 inch thick crosswise
1 tablespoon olive oil
Coarse salt and ground pepper
1 cup fat-free (skim) milk
3 tablespoons all-purpose flour
2 garlic cloves minced
1 cup homemade or best-quality store-bought marinara sa
1/2 cup grated part-skim mozzarella
1/3 cup grated Parmesan
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