Oven baked aubergine, tomato & sheep's cheese bechamel

This is not what the book intends, the aubergine shells did not come out crispy and could in no way be filled so much as they could be draped into a lasagne dish.  So I took inspiration from this new physical form and created a sort of lasagne.  Flexible in that it can be a sauce with other things or a sort of stew on its own.

Oo, also cheddar is not the suggested cheese, but used here it was fine.  I do think the nuttiness of gruyere would be a benefit, however.

From Aegean, by Marianna Leivaditaki, pg. 118