Eggplant Lasagna

Added by Sarah Schipul

1 hour prep / 30 minutes cooking
serves 4

1 large	eggplant
	olive oil
9-12	thin lasagna noodles	boiled
3.5 cups	tomato sauce	(may need up to 4 cups)
3/4 cups	parmesan cheese	grated
2 cups	milk
2 tbsp	flour
2 tbsp	butter
pinch	nutmeg
	salt and pepper	to taste

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1.	Cut eggplant lengthwise into 1/4 inch slices, salt them and lay flat to drain. After 30 minutes, drain and rinse the slices. Pat the slices dry, then brush with olive oil and broil until cooked through and slightly brown, watching to make sure they don't burn.
2.	In a saucepan melt butter and add flour, stir with a whisk until smooth and bubbly and golden but not brown. Add the milk, whisking to prevent lumps and cook until slightly thickened. Season with salt, pepper and a pinch of nutmeg.
3.	Spread the lasagna pan with sauce, then noodles, top with another layer of tomato sauce, then eggplant, then bechamel sauce, then a sprinkling of cheese. Repeat layers of noodles, tomato sauce, eggplant, bechanchel and cheese, until all ingredients are used (top last layer with bechamel and parmesan). Bake at 350 degrees for 30 minutes. Let cool 10 minutes before serving.

from http://cookingwithamy.blogspot.com/2005/03/berry-berry-good-lasagna-recipe.html