Method :

1. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
2. Brush the eggplant slices with 3 tablespoons of olive oil, season with salt, and arrange them in a single layer on the baking sheets.
3. Roast the eggplant for 20 minutes, flipping halfway through, until tender and lightly browned.
4. Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat, then sauté the onion and garlic for 5 minutes until soft.
5. Add the lentils, crushed tomatoes, vegetable broth, oregano, and cinnamon to the saucepan.
6. Simmer the lentil mixture for 25 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened, then season with salt and pepper.
7. Melt the butter in a separate saucepan over medium heat, whisk in the flour, and cook for 2 minutes to create a roux.
8. Gradually whisk in the warm milk and cook, stirring constantly, for 5 minutes until the béchamel sauce is thick and smooth.
9. Remove the béchamel from the heat, then whisk in the nutmeg, Parmesan cheese, egg yolk, and a pinch of salt.
10. Layer half of the roasted eggplants in the bottom of a 9×13-inch baking dish, cover with the lentil sauce, and arrange the remaining eggplants on top.
11. Pour the béchamel sauce evenly over the top eggplant layer and smooth the surface with a spatula.
12. Bake at 375°F (190°C) for 35 to 40 minutes until the top is bubbling and golden-brown, then cool for 15 minutes before slicing.

Why We Love This Recipe ?