Besamel Soslu Patlican

A delicious Turkish dish made with eggplant and bechamel sauce.

Ingredients - Serves 4

Preheat the oven to 200°C.
Slice the eggplants into thin rounds and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper.
Bake the eggplants for 20 minutes, or until they are soft and golden.
While the eggplants are baking, heat the remaining olive oil in a saucepan over medium heat.
Add the onion and garlic and cook until they are soft and fragrant.
Stir in the flour and cook for a minute, then slowly whisk in the milk.
Continue to cook the sauce, stirring constantly, until it thickens.
Season the sauce with nutmeg, salt, and pepper.
Arrange the baked eggplant slices in a baking dish and pour the bechamel sauce over them.
Sprinkle the grated cheese on top and bake for 20 minutes, or until the cheese is melted and bubbly.