Eggplant Lasagna (version X)
6 lasagna sheets (up to 8)
(1) Blanch the pasta sheets in plenty of boiling water for just 2 minutes. Drain and place on a clean dish towel.
1 large eggplant, sliced
3 leeks, washed well and thinly sliced
2 tablespoons extra virgin olive oil
2 red bell peppers, roasted
7 ounces goat cheese, broken into pieces
1/2 cup freshly grated pecorino or parmesan
9 tablespoons flour
5 tablespoons butter
3-3/4 cups milk
1/2 teaspoon ground bay leaves
freshly grated nutmeg
salt and pepper
(2) For those of you who salt and drain your eggplant, do that here, then rinse and pat then dry with paper towels after 30 minutes or, if you're like me, cook 'em as they are.
(3) Preheat the oven to 375 F. Lightly sauté (the fancy word for "fry") the leeks in the oil for 5 minutes, until softened. Peel the roasted bell peppers and cut them into strips.
(4) To make the sauce, put the flour, butter and milk into a saucepan and bring to a boil, stirring constantly until thickened. Add the ground bay leaves, nutmeg and seasoning. Simmer the sauce for 2 minutes.
(5) In a greased, shallow casserole, layer the leeks, lasagna sheets, eggplant, goat cheese and pecorino or Parmesan. Trickle the sauce over the layers, making sure that plenty goes in between.
(6) Finish with a layer of sauce and grated cheese. Bake in the oven for 30 minutes, or until bubbling and browned on top.
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