Eggplant Parmigiana Lasagna

Preheat the oven to 200 degrees Celsius. Wash the eggplants and cut them into rounds about half a centimeter thick. Brush both sides with olive oil, season with pepper, and sprinkle with dried oregano. Place the eggplant rounds on a baking tray lined with baking paper and bake for 40 minutes. Flip them halfway through. After baking, sprinkle with salt.

Finely chop the onion and slice the garlic thinly. In a pan, heat 2 tablespoons of olive oil and sauté the onion until golden, then add the garlic. Sauté together for 2 minutes. Add the chopped tomatoes and bring to a boil. Season with salt and pepper. Pour in the wine and simmer over low heat for 10-15 minutes, until the excess liquid evaporates. Finally, stir in a handful of chopped basil.

Meanwhile, prepare the béchamel sauce. In a saucepan, melt the butter and add the flour. Stir continuously for one minute to cook the flour. Gradually pour in the milk, stirring vigorously to avoid lumps. Add the bay leaves, nutmeg, salt, and pepper. Cook, stirring occasionally, for about 10 minutes, until the sauce reaches a pudding-like consistency. Remove the bay leaves, then stir in 2/3 of the Parmesan and a handful of chopped basil. Reserve a few leaves for garnish.