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1
Preheat the oven to 400F or 200C.
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2
Trim the eggplants and slice into 1/2 cm thick rounds.
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3
In a bowl or large plate, sprinkle slices with salt and leave for 15 minutes.
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4
Meanwhile, line two baking sheets with tin foil and oil lightly with some of the olive oil.
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5
When eggplants are ready, wash or brush off the salt and lay the slices next to one another on the trays.
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6
Brush tops lightly with olive oil before putting in the oven for 10 minutes.
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7
Take out, turn over and bake for a further five minutes or until all the slices are soft and lightly browned.
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8
While the eggplant is cooking, use remaining oil to fry the onion and celery in a frying pan or saucepan.
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9
After 1-2 minutes add the water, canned and fresh tomatoes, balsamic vinegar, thyme and garlic.
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10
Simmer until sauce is quite thick and dry, about 5 minutes.
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11
The last thing to make is the white sauce.
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12
In a small pot, melt the butter.
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13
Stir in the flour and mix until blended.
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14
Then add the milk and cook over a low heat, stirring constantly, until thickened.
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15
Now for the final step- assembly!
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16
Put a little bit of tomato sauce on the bottom of a casserole dish (lined with tin foil for easy clean up).
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17
Add a layer of eggplant, a layer of tomato sauce, some basil and then some white sauce.
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18
Season with salt and pepper, to taste.
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19
Continue with another layer of eggplant, tomato sauce and so on, making sure to keep enough white sauce at the end to finish off the dish.
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20
Once you have poured over the last of the white sauce, top with slices of mozzarella and bake for 20 minutes or until cheese is golden.
