Recipe - Eggplant Lasagne

6 Lasagne sheets (up to 8)
1 lg Eggplant; cut or sliced up
3 Leeks; washed well and
thinly cut or sliced up
2 tablespoon Extra virgin olive oil
2 Red bell peppers; roasted
7 ounce Goat cheese; broken into
pieces (it comes with
different flavorings too
herbed is nice)
One half cup Freshly grated pecorino or
Parmesan

SAUCE
9 tablespoon Flour
5 tablespoon Butter
3 Three fourths cup Milk
One half teaspoon Ground bay leaves
Freshly grated nutmeg
Salt and pepper

Okay, folks, I found it, that wonderful eggplant lasagne with goat cheese
(chevre) in it. It's from a book called BEST EVER PASTA edited by Linda
Fraser. I still need to get MasterCook for Mac but in the mean time here it
is:

(1) Blanch the pasta sheets in plenty of boiling water for just 2 minutes.
Drain and place on a clean dish towel.

(2) For those of you who salt and drain your eggplant, do that here, then
rinse and paty 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 sautee (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, lasagne 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. Yum!

Posted to recipeludigest Volume 01 Number 191 by Kevin Kirkland
kevink@intergate.bc.ca on Nov 2, 1997