Aubergine Eggplant Lasagne
|Aubergines||2 Medium (Eggplant)|
|Water||45 Milliliter (3 Tablespoon)|
|Spinach lasagna sheets||6|
|Tomato sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|For cheese sauce|
|Butter/Margarine||1 1⁄2 Ounce (3 Tablespoon / 40 Gram)|
|Flour||1 1⁄2 Ounce (1/3 Cup / 40 Gram)|
|Milk||1⁄2 Pint (1 1/4 Cups / 300 Milliliter)|
|Edam cheese||2 Ounce, grated (1/2 Cup / 50 Gram)|
|Freshly ground black pepper||To Taste|
Slice the aubergines (eggplant). Arrange them in a deep oblong dish, in which you will cook the finished lasagne. Add the water, cover with vented cling film (plastic wrap) and cook for 7 minutes, rearranging once, until tender. Drain and set aside.
Put the lasagne in a large deep pot and pour over enough boiling water to cover. Add salt and a few drops of oil to stop the pieces sticking together. Cover and cook for 12 - 15 minutes, until done.
Drain the lasagne, rinse thoroughly under running cold water and drain again. If you omit this step you are liable to be left with a soggy mass of unmanageable pasta. Lay the sheets to dry on a tea (dish) towel. (Don't use kitchen paper (paper towels) - they will stick.)
To make the cheese sauce, put the butter or margarine in a bowl and cook for 1 minute. Stir in the flour and pour on the milk. Cook for 3 minutes, whisking after each minute. Stir in the cheese. Cook for a further minute and whisk again. Season to taste with salt and pepper.
To assemble the dish start with a layer of aubergines, then cover with tomato sauce, a layer of pasta and a layer of cheese sauce. Continue until all the ingredients are used up, finishing with a layer of cheese sauce.
Heat through in the microwave, or in a conventional oven or under the grill (broiler) if you want the top to brown.