Eggplant Lasagna Parmigiana

Preheat the oven to 200 degrees Celsius. Wash the eggplants and cut them into slices about half a centimeter thick. Brush both sides with olive oil, season with pepper, and sprinkle with dried oregano. Place the eggplant slices on a baking sheet lined with parchment paper and bake for 40 minutes, turning once in between. Season with salt after baking.

Finely dice the onion and slice the garlic. Sauté the onion in 2 tbsp olive oil until golden brown, then add the garlic and roast for 2 minutes. Add the chopped tomatoes and bring to a boil. Season with salt and pepper. Pour in the Chianti and simmer over low heat for 10-15 minutes until the excess liquid has evaporated. Finally, stir in a handful of chopped basil.

Meanwhile, prepare the béchamel sauce. Melt butter in a pot and stir in the flour. Sauté for one minute, stirring constantly. Then pour in the milk and stir until no lumps remain. Add bay leaves, nutmeg, salt, and pepper. Cook for about 10 minutes, stirring occasionally, until the sauce has a creamy consistency. Remove the bay leaves, stir in 2/3 of the Parmesan and a handful of chopped basil. Set aside a few leaves for garnish.