We quite possibly have the world's best next door neighbor. She cooked this several weeks back and brought it over on one of the nights DH and I were working on the house. I thought it maybe tasted so good because we were both so tired and hungry. Nope. Cooked it myself tonight and it's still wonderful w/o us being exhausted and starving.

2-3 eggplants, sliced
8 oz. fresh mushrooms, sliced
lasagna noodles, cooked
cheeses for layering--Provolone, mozzarella and Parmesan
appx 1/4 C chopped fresh basil
4-5 Tbsp chopped fresh oregano

Garlic Bechamel Sauce
1/2 stick butter
2-3 cloves garlic, chopped
4 Tbsp flour
2 C milk
S & P to taste
dash of paprika
pinch of ground nutmeg

To make sauce:
Melt butter. Saute garlic in butter for 1-2 min. Add flour and mix well. Gradually add milk and stir frequently while it thickens. Add seasonings and remove from heat.


Place sliced eggplant in a colander, sprinkle w/ salt and let rest appx. 20 min. Rinse the salt off and pat dry. Arrange single layer in a baking pan, brush w/ olive oil, season w/ salt and pepper. Roast appx 15-20 min. (or you could cook on the grill)

Saute mushrooms in a pat of butter until soft.

In a 13 x 9 in. pan, layer ingredients beginning w/ a small amt. sauce, noodles, eggplant/mushrooms, Provolone cheese, mozzarella , Parmesan and herbs. Continue layering ending w/ noodles, sauce and Parmesan.

Cover w/ foil and bake 30 min. @ 350 degrees. Uncover and continue baking for an additional 5 minutes.

I would imagine this would lend itself well to any kind of vegetable you wanted to cook/grill to make it with.

Now why don't I have neighbors like that!

No doubt! Mmmmmmm.

This is going into my 'must try' file.

That does sound yummy, and I am not even a big eggplant fan.

Hi ,

That looks really good recipe as oh2fly said there are very few fans of Eggplant but following recipe will hopefully like to all.

Try once and Enjoy.

Pasta with Pesto
Serves 4
4 scallions, chopped
2 cups dry pasta noodles (penne, macaroni, fusilli, rotilli, or farfalle (bowtie))
2/3 cup water or broth (more, if boiling pasta separately)
1 –1 1/2 lb. fish filets (flounder, tilapia, halibut, salmon, or whatever you prefer)
4 cups eggplant, small cubes
4 cups zucchini, small cubes
1 cup yellow or orange bell pepper, small cubes
1/2 cup pesto
4-8 roasted green chiles, peeled, stemmed, seeded, chopped (optional)
Method 1:
Boil water and prepare pasta according to package directions. Place fish in oiled baking dish and in the oven at 300F until cooked through. Meanwhile, heat olive oil in a deep skillet and sauté eggplant, zucchini and bell pepper until veggies are fork-tender. Place hot veggies in a large serving bowl with drained pasta and toss with pesto and chiles until well blended. You may want to add some of the reserved pasta water to help the pesto distribute evenly. Serve on a plate with a piece of fish.
Method 2:
Preheat oven to 450F. Spray inside of 3 1/2 or 4-qt cast iron Dutch oven and lid with olive oil. Scatter with scallions. Pour pasta into pot. Add liquid and stir to coat noodles well. Spread into even layer across base.
Set fish in next. In a medium bowl, mix zucchini, eggplant, and bell pepper with pesto. Mix well to distribute the pesto. Add the chiles, if desired. Spread vegetables into thick layer atop fish. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully-cooked meal wafts from the oven.



http://www.organicauthority.com/organic-food-recipes/