Ooey Gooey Eggplant Lasagna

Vegetarian has never been this good.

Olive Oil
1 large eggplant, sliced 1/4 inch thick
3 cups tomato sauce (or one jar)
9 lasagna noodles, cooked according to instructions
1 15 oz container of ricotta cheese
2 tbs butter
2 tbs flour
2 cups milk
4 cloves garlic, minced
large handful of basil, chopped
1 ball of fresh Mozarella, thinly sliced
1/2 Parmesan, divided
salt and pepper

Preheat oven to 450. Line a baking sheet with foil and drizzle with olive oil. Lay out eggplant slices in a single layer and bake for 15 minute.

In a medium pot over medium high, melt better and whisk in flour. Add milk slowly, allowing sauce to thicken a bit after addition. Once all milk has been added and sauce has become quite thick, add the ricotta, garlic, most of the basil (saving some for topping), and a 1/4 cup of the Parmesan. Add salt and pepper to taste.

Grease a baking dish with a little olive oil and add a 1/2 c of the cheese sauce and 1/2 cup of the tomato sauce. Lay out three noodles on top, overlapping them some, and then half of the remaining cheese sauce, topped with half of the eggplant slices, and finally 1/3 of the remaining tomato sauce. Repeat the layering once more and then add the last 3 noodles. Top with the remaining 1/3 of the tomato sauce, the Mozzarella slices, and the remaining Parmesan.

Place in a 450 degree oven for 45 minutes until bubbly. Top with remaining basil.