Ingredients

1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise

1 tablespoon olive oil

Coarse salt and ground pepper

1 cup skim milk

3 tablespoons all-purpose flour

2 garlic cloves, minced

1 cup homemade or best-quality store-bought marinara sauce

1/2 cup grated part-skim mozzarella

1/3 cup grated Parmesan

Preparation

  1. Preheat oven to 450 degrees, with racks in upper and lower thirds. Arrange eggplant on two rimmed baking sheets; brush both sides with oil, and season with salt and pepper. Bake until golden brown and very tender, turning halfway through, 20 to 25 minutes.
  2. Meanwhile, make sauce: Off heat, in a medium saucepan, whisk together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining 3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a simmer, and cook until pink sauce has thickened, 2 to 3 minutes.
  3. Spread 1/4 cup marinara sauce in the bottom of a shallow 2-quart baking dish. Alternate layers of baked eggplant with pink sauce. Dollop with remaining 1/4 cup marinara sauce. Sprinkle with mozzarella and Parmesan. Bake on upper rack until browned and bubbling, 10 to 15 minutes.