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No-Noodle Eggplant Lasagna With Mushroom Ragú
Ingredients
- 3 large globe eggplants (at least 1 pound each; about 8 inches long)
- 1 tablespoon kosher salt
- 6 tablespoons extra-virgin olive oil
- Mushroom Ragú (makes 4 cups)
- 1/4 cup extra-virgin olive oil
- 1 pound fresh mushrooms, preferably a mix of shiitake and cremini, finely chopped (5 cups)
- 1 small yellow onion, finely chopped (1 cup)
- 1 small carrot (3 ounces), shredded on a box grater (⅔ cup)
- 1 tablespoon minced garlic (2 to 3 cloves)
- 3 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes
- 1 cup water
- 3 sprigs fresh thyme
- 1 1/2 teaspoons kosher salt, plus more to taste
- freshly ground pepper, to taste
- Béchamel (makes 3 cups)
- 6 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 3 cups whole milk, room temperature
- whole nutmeg, freshly grated (optional)
- 2 teaspoons kosher salt
- freshly ground black pepper, to taste
- 8 ounces shredded low-moisture whole-milk or part-skim mozzarella (2 cups)
- 3 ounces Parmigiano Reggiano, grated (1 cup)
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