This is a slight variation on the traditional Melanzane recipe which I usually make, but I think that it is much nicer.
The main difference is that this recipe includes a small amount of bechamel sauce.
To make the bechamel sauce:
Melt about 50g of butter in a saucepan. Once melted, remove it from the heat and stir in 2 or 3 tablespoons of flour until it forms a paste. Pour in a cup of warm full cream milk and mix it with a whisk until there are no lumps. Add a teaspoon of dry mustard powder and some salt and pepper to taste. Return to the stove on a low heat, and keep stirring the sauce until it thickens. Once thick, add 50g of grated Parmesan cheese.
Slice 2 large or 3 medium aubergines and a few baby marrows. Brush each slice with olive oil and grill until browned.
Blend together one tin of Italian tomatoes, a cooked chopped onion, a teaspoon of garlic, salt and pepper to taste and some fresh chopped basil.
Grease a large oven proof dish. Spread a small amount of the bechamel sauce on the bottom. Then, layer the aubergines on top. Then a layer of tomato sauce. Make another layer of aubergines. Then a layer of baby marrows followed by the remaining tomato sauce.
Finish off with a generous layer of grated mozzarella cheese (about 120g).
Bake at 180'C for twenty minutes to half an hour.
Allow to stand and partly cool off before serving. It should not be piping hot.
Serve with a fresh salad and a good Sauvignon Blanc.
Note: this can be prepared ahead of time. Keep it in the refrigerator, uncooked. It may need a few extra minutes if cooked from cold.
