Eggplants with pesto and bechamel sauce

Name: Eggplants with pesto and bechamel sauce
Prep time: 50 min
Cook time: 40 min
Total time: 1 h 30 min
Yield: 4
Cuisine: american
Ingredients: 1 large eggplant; 2 tablespoons. Salt; 6 beaten eggs; 2 ½ cups bread crumbs; 1/4 cup pine nuts; 1/4 cup pistachios; 1/3 cup parsley; 1/4 cup oregano; 2 cups basil; 2 garlic; 1/4 cup olive oil; 3/4 cup Parmesan cheese; Lemon zest; 5 tablespoons butter; 1/3 cup flour; 3 cups milk; 2 cups Parmesan cheese; Salt and pepper; 650 gr. mozzarella; 2 cups of Parmesan cheese; Capers; Red peppers; Bread crumbs

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