How to make
Cut one eggplant into rings a little less than 0.4″ (1 cm) thick, cut the other in half lengthwise into two parts. Place them in salted water for 20 minutes to release its bitter juices.
Heat the oven to 390°F (200°C) and arrange the pieces in a tray. Drizzle or spray with half the olive oil and bake until done, but don't roast them too much (since the slices need less time, take them out earlier and bake the two larger halves for a few more minutes).
While the eggplant is cooling, prepare the filling. Finely chop the shallot and fry it in the butter and the remaining olive oil heated over medium heat. Add a pinch of salt and cook for 4-5 minutes, then pour the flour and bake for 2 minutes.
Pour the milk in two parts and stir vigorously to make a smooth consistency. Reduce the heat to low and cook for about 10 minutes, by stirring constantly. Season with salt, black pepper and nutmeg. The béchamel should be thick like a croquette mixture.
Cut the blue cheese into pieces and add it to the still hot mixture. Allow it to cool, by stirring occasionally to melt the cheese and prevent a hard rind on top.
From the cooled eggplants, take the two large halves, separate and discard the skin and finely chop the inside. Drain well the water that will be released and add it to the filling mixture, by mixing well.
Assemble the towers by taking an eggplant circle, dividing it from the filling and placing another circle on top. Put more of the filling on it and then a piece of mozzarella of approximately the same diameter and a tomato slice. Sprinkle grated cheese on top (I've attached photos with each step).
Place the assembled eggplant towers very briefly in an oven preheated to 200°C just until the cheese melts slightly.
Serve them warm, garnished with arugula leaves.
With the specified products, you get 4 pieces.
Enjoy!
