Eggplant and Tomato Pesto Gratin

If you are an eggplant lover - love this.
2 eggplants, sliced
1 large sweet onion, sliced
1 Tbsp olive oil plus 1 Tbsp butter

Béchamel sauce:
2 Tbsp butter plus 2 Tbsp canola oil
3 Tbsp flour
3 cups milk
1/8 tsp salt
1/8 tsp ground coriander

2 large ripe tomatoes, sliced thickly (8-10 slices)
4 Tbsp pesto
1/2 cup tomato sauce

Heat a grill. Brush the eggplant slices with olive oil. Grill the eggplants about 3-5 minutes per side, until nicely browned.

Set aside.

Meanwhile melt the butter in the olive oil in a large skillet. Cook the onions for about 15 minutes, stirring often, until nicely browned and caramelized.

Preheat oven to 375F. Make the Béchamel sauce by melting the butter in a small saucepan. Add the flour and whisk for about 2-3 minutes, until just beginning to smell nutty, but not turning too dark brown. Whisk in the milk and bring to a boil to thicken. Season with salt and coriander. Adjust thickness with milk until creamy and yet pours well.

Layer half the eggplant in a large 9x13-inch oiled casserole. Top with half the tomato sauce and half the onions.

Then layer the remaining eggplant on top. Brush with half the pesto.

Now pour on half the Béchamel sauce.

Top with tomato slices, the remaining tomato sauce, remaining béchamel and onions.

Dot with the remaining pesto.

Bake for about 30-45 minutes, until nicely browned and bubbly.

Serves 4-6.