with 1/2 teaspoon of oregano along with salt and pepper to taste, and bake in a preheated 400F/200C oven for 20 minutes.
While the eggplant roasts, melt the butter in a large saucepan over medium heat and cook until the butter is frothy and just starts to turn a light brown.
Sprinkle in the flour, and cook, stirring, until the mixture turns a light brown.
Add the milk, bring to a simmer, and cook until the sauce thickens a bit, stirring.
Place the egg yolks into a bowl, add 4 tablespoons of the milk sauce to the egg yolks, one at a time, before mixing them into the milk sauce, while stirring. *
Add the nutmeg, salt and pepper to the milk sauce, before adding the cheese, letting it melt and setting it aside.
Place the zucchini on top of the eggplant in the baking pan, drizzle 1/2 tablespoon olive oil on the zucchini, sprinkle with 1/2 teaspoon of oregano along with salt and pepper to taste, and bake for 20 minutes.
Pour the meat sauce over zucchini, followed by the milk sauce and bake until the top is golden brown, about 20-30 minutes, before letting sit for 10 minutes and enjoying!
Nutrition Facts: Calories 565, Fat 35g (Saturated 15g, Trans 1g), Cholesterol 153mg, Sodium 280mg, Carbs 36g (Fiber 6g, Sugars 11g), Protein 26g
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