Eggplant lasagna with zucchini bechamel sauce

First of all, we put in a tray the eggplants cut in thin horizontal slices, with a little salt so that they release the water. I have left them resting like this while I did the rest of the things.

Then we cut the vegetables: in a frying pan we poach the leek, the carrots and an onion (mine were small); and in another frying pan the zucchini and the other mini onion.

When they are well poached, add to the leek, carrot and onion, the chicken cut in small pieces and the red wine and let it evaporate, when it does, add the crushed tomato and season with salt, garlic powder, a pinch of basil, a pinch of oregano and a pinch of Provencal herbs.

When the zucchini and onion are poached, add the glass of milk and reduce the heat to low. Season with salt, garlic powder and nutmeg. We will give a few turns and we will leave about 4 minutes that the flavors are impregnated, and we will take out to grind well. Our béchamel sauce is ready.

Now we will go with the eggplants. We'll grill them round and round.

To assemble the lasagna, in a wide dish put a layer of eggplant slices, a layer with the chicken sauce, and repeat again, a layer of eggplant and a layer of sauce. Finally we will put the bechamel sauce well spread throughout, and grated cheese, and put in the oven to gratin 5 minutes at 270 degrees (be careful not to burn). And ready! 😋