Eggplant lasagna with vegetables and tuna and zucchini bechamel sauce

IMPORTANT: The eggplants must be large. And to facilitate the cut if it is with mandolin that they are not very ripe. The tuna the ideal thing is to put it to the natural one, but if you want that it leaves you more economic since it is enough tuna you can buy the great can of tuna of the Mercadona that only sells it in olive oil and to drain the oil well. This is what I did. Because it uses a little more than half a can or even more tuna if you want to put more.

Let's start: Cut the eggplants into slices with a mandolin, so it is important that they are smooth and not ripe and pass them back and forth in the pan. We can use a drop of oil or even with a good non-stick frying pan it is not even necessary. Cut the other vegetables. The leeks in slices, the mushrooms in quarters or slices as we like, the peppers in not very small cubes and the onions in small squares. We put everything to fry with a little oil. As there are a lot of vegetables, sometimes I add water to reduce calories and oil. When the water evaporates the vegetables are already half poached and just browned with the minimum oil.

When everything is poached, add the tomato, salt, sugar and a little pepper and let the tomato water reduce to the maximum. Reducing the water is very important. When we have it add the tuna.

Stir and integrate everything well

We begin to assemble the layers. If the eggplants are large, you have done it with a mandolin and the tray is more or less like mine (I have put the measurements in the description), three double layers of eggplant and two layers of filling come out perfectly. If any of these factors are not the same, cut with a knife (so you put a layer, not double, for example). Adapt the assembly to what you have. This makes 6 portions. Put a double layer of eggplants at the bottom.

We continue with stuffing, on top of double eggplant again, and again stuffing and finish with double eggplant.

On top of the eggplant layer add the béchamel layer. We can make it normal, I usually make it with whole wheat flour or zucchini flour as in this case. INGREDIENTS FOR ZUCCHINI BECHAMEL SAUCE: EVOO 40 gr of chopped onion 600 gr of chopped zucchini 180 gr of milk Salt, pepper and nutmeg to taste 2 62.5 g of skimmed Burgos cheese or a single fresh whipped cheese. HOW TO MAKE THE BÉCHAMEL SAUCE Fry the onion and the zucchini with the oil. When ready, add the milk, salt, pepper and nutmeg to taste. Let it boil a little and pass it to the blender where we add the cheese a little chopped. We grind everything well and we already have it ready.

Pour the béchamel sauce on top of the last layer of eggplant and put gratin cheese on top.

If you are going to eat it at the moment of making it and it is still hot, 10-15 minutes in the oven at 180 degrees is enough. If, on the contrary, you eat it after a while of making it and it is already cold, leave it for about 20 minutes to eat it hot. And enjoy. If you try it I wait for your opinions. Enjoy your meal 😋