Eggplant Lasagna (version XI)

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6 tablespoons butter, unsalted; divided
3 cups milk
1/4 cup tomato paste
1/2 tablespoon salt
1/8 tablespoon nutmeg, ground
1 onion, finely chopped
1 garlic clove, finely chopped
1 tablespoon olive oil
2 large tomatoes, cored, seeded and finely chopped
1 tablespoon basil, crumbled
1/2 tablespoon oregano, crumbled
1/4 tablespoon pepper, black
2 pounds eggplant
1/4 cup olive oil
1/2 cup milk
3 sheets instant lasagna noodles
8 ounces mozzarella, shredded
1/2 cup parmesan, grated
tomato béchamel sauce

Preheat broiler. Lightly grease broiler-pan rack Peel eggplant. Cut crosswise into 1/2 inch thick slices. Arrange half of slices in single layer on broiler pan. Brush lightly with oil. Broil 8 inches from heat 3 minutes until browned. Turn over. Brush with oil. Broil 3 minutes until browned and tender. Repeat with remaining eggplant and oil. Reduce oven temperature to hot (400 F)

Combine sauce and milk in bowl. Spread about 1/2 cup sauce over bottom of 8 x 8 x 2-inch square baking dish. Top with one lasagna sheet. Layer with 1 cup sauce, half of eggplant, one third mozzarella and one third Parmesan. Top with 1 cup sauce, lasagna noodle, 1/2 cup sauce, remaining eggplant, half remaining mozzarella and half remaining parmesan. Top with 1/2 cup sauce, remaining lasagna noodle, remaining sauce, mozzarella and parmesan. Bake in preheated hot oven (400') for 15 to 20 minutes or until lasagna is bubbly and noodles are tender. Let stand 10 to 15 minutes before cutting and serving.

Sauce: Melt butter in medium-sized saucepan. Stir in flour until smooth; cook, stirring 1 minute. Gradually add milk, stirring until smooth and blended. Bring to boiling. Reduce heat to medium low; simmer, stirring often, 10 minutes or until thickened. Remove from heat; whisk in tomato paste, salt and nutmeg. Sauté onion and garlic in oil in skillet 2 minutes. Add tomato, basil, oregano and pepper; cook 10 minutes. Stir into milk sauce.

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