Lasagna with eggplant

ingredients:
2 eggplants
1 onion, chopped
1 can tomatoes, peeled and chopped
2 bay leaves
1 sprig of thyme
50 g butter
50 g flour
½ liter of milk
grated cheese
Lasagne sheets (6-9 leaves)
method:
1. Wash and cut the eggplant into thin slices. Fry the eggplant in a little oil and cook in the steam.
2. Sauté the onion in a little oil. Then add the tomatoes, herbs and cook for 10 min.

3. Prepare a bechamel sauce by melting the butter in a small saucepan. Add the flour and stir with a whisk to form a roux. Stir the milk gradually. Salt and pepper. Cook for ten minutes on heat until thickened preparation.
4. Put some bechamel in the bottom of a baking dish 24 × 16 cm and then a layer of lasagne.
5. Then alternate layers of tomato sauce, eggplant and bechamel lasagna until all ingredients.
6. Sprinkle with grated cheese and bake 30 minutes at 180 ° C.
http://www.odelices.com/recette/lasagnes-aux-aubergines-r1432/