Remove the eggplants from the pan with a spatula and serve warm.
Alternative preparation
- For the less chunky sauce, when preparing the tomatoes, onions, and eggplant pulp, use a food processor or grate them to make smaller pulpy pieces. Use with their liquids. Reduce simmer time to 10-15 minutes as it will take a little less time for the sauce to meld.
- Some versions don't call for the tomato slice on top. If you don't use it, just sprinkle the remaining cheese on top of the béchamel, and cook the same way, for 1 to 1 1/2 hours or until the béchamel browns and the eggplants are soft.