Hazelnut Eggplant Lasagna

• Perfect for a chilly winter night.
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• 2 large eggplants, sliced lengthwise 3/4-inch thick (8 slices)
• 5 tablespoons olive oil, divided plus more for baking dish
• salt and freshly ground black pepper
• 1 cup thinly sliced shiitake mushrooms
• 2 garlic cloves, minced
• 1 tablespoon freshly chopped thyme leaves
• 1 (15-ounce) container whole milk ricotta cheese
• 3 large eggs
• 1 cup grated Parmesan
• 2 tablespoons oregano leaves
• 3/4 cup roasted and chopped hazelnuts
• 2 cups béchamel sauce (recipe follows)
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• Preheat oven to 400 degrees F.

  Arrange sliced eggplant in a single layer on 2 sheet pans. Brush on both sides using 3 tablespoons of oil and season with salt and pepper. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes.

  Meanwhile, in a medium skillet add the remaining 2 tablespoons of oil and the sliced mushrooms. Saute until soft for about 7 minutes. Add the minced garlic and chopped thyme. Cook for another 2 minutes. Once the mushrooms are cooked remove and set aside to cool.

  In a large bowl add the ricotta, eggs, 1/2 cup Parmesan, oregano, mushrooms, 2 teaspoons of salt and 1/4 teaspoon pepper. Mix well. Brush an 8-inch baking dish with oil.

  Layer the bottom of the baking dish with some of the sauce. Layer the eggplant, then the ricotta, then the rest of the sauce. Top with the remaining parmesan and the hazelnuts.
  
  
  For the Bechemel:
  • 5 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 4 cups milk
  • 2 teaspoons salt
  • 1/2 teaspoon freshly grated nutmeg

  In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

  Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.