White Sauce Eggplant Parmesan

One of my mom's staple meals that she served us growing up was eggplant parmesan.  When I was no longer able to eat the red sauce, my mom devised a white sauce version.   It's essentially a basic rue sauce, but that allows for plenty of experimentation.  Now whenever my mom makes eggplant parm for our family, she makes the originally version for my dad and brother and the white sauce version for me.  Dad and Jake always end up eating my version.  It's that good.

Eggplant Parmesan with White Sauce

eggplant cutlets (I usually get these pre-made at Trader Joe's, but you can also bread eggplant slices)
mozzarella cheese
2 tablespoons butter
2 tablespoons flour
1 cup heated milk
salt (to taste)
black pepper
oregano
parmesan cheese

1) Place the cutlets on a baking sheet for 15 minutes at 400 degrees.  While those are in the oven, make the sauce.

2) Melt butter in a saucepan over medium heat.  Add flour and stir until mixture is well blended.  Gradually, stir in the hot milk with a whisk.  Cook over medium heat, stirring constantly, until sauce begins to boil and thickens.  Simmer, stirring frequently, over very low heat for 5 minutes.  Season with salt, pepper, oregano and whatever other herbs you might desire.  You can add more milk if the sauce is too thick.

3) In baking dish, layer eggplant, sauce, and cheeses.  Repeat once and put in oven for 30 minutes at 350 degrees.

This is great on a cold winter day!
Note: any kind of mozzarella works, but my favorite is fresh.