This recipe is a blending of the popular lasagne and the eggplant moussaka in layers with tomato and bechamel sauces.

This recipe use the rich oven roasted tomato sauce that we posted earlier here 

Eggplant and Lasagne

Ingredients

• Pre cooked lasagne sheets
• 1 eggplant
• 1 1/2 cups oven baked tomato sauce
• 2 cups grated parmesan cheese
• 1 L milk
• 120 g butter
• 2/3 cup plain flour
• salt and ground black pepper
• pinch of nutmeg

Method

1. Pre-heat oven to 180
2. Cut the eggplant lengthwise 1.5 cm thick
3. Either cook on the George Foreman Grill or (place slices of eggplant in a colander, sprinkling them with salt and resting for 30 mins then rinsing the slices and patting them dry. The fry the slices quickly in oil to brown and set aside on absorbent paper)

Bechamel Sauce

1. Heat the milk till nearly boiling and set aside
2. In a heavy based deep pan melt the butter on a low heat till bubbling
3. Remove from the heat then make a roux by adding the flour, mixing well and season with salt and pepper and cook for 1 minute
4. Using a whisk, add the milk all at one time whisking well to dissolve the butter roux
5. Keep stirring over a medium heat until the mixture thickens and comes to the boil then lower the heat and stir for one minute
6. Take off the hotplate, stir in a cup of grated parmesan cheese,  a pinch of nutmeg and cover

Lasagne

1. Spread some of the tomato sauce over the base of a lasagne dish
2. Place a layer of lasagne sheets across the bottom of the dish horizontally.
3. Spoon some bechamel sauce over the lasagne sheets and spread evenly across the sheets and into to corners well with a spatula
4. Drop spoonfuls of sauce across the bechamel making sure to put some into the corners
5. Grind black pepper over the layer and sprinkle over some grated parmesan cheese.
6. Next place a layer of eggplant across the dish, placing the slices horizontally across. Cut some small pieces to fill the gaps.
7. Spread another layer of Bechamel sauce over the eggplant
8. Drop spoonfuls of sauce across the bechamel
9. Grind black pepper over the layer and sprinkle over some grated parmesan cheese.
10. Continue alternating layers of eggplant and lasagne sheets in this manner until the dish is filled
11. End with a layer of bechamel and drop small amounts of tomato sauce across the layer.
12. Grind a whisper of black pepper and a good sprinkling of grated parmesan over the top of the bechamel
13. Place dish in the oven and cook for 30 minutes
14. Cover loosely with a piece of foil and bake for another 10 minutes
15. Set aside for 10 minutes before cutting into pieces and serve with a good mixed green garden salad