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Author Notes: Can we call this a lasagna when there is no pasta? —MarieGlobetrotter
grams Potatoes, peeled
handful Fresh parsley, minced
Salt and pepper
grams Smoked gouda
- Cook the potato in boiling salted water, drain them and mash with a fork. Add the parsley and season with olive oil, salt and pepper. Arrange the mashed potatoes at the bottom of a gratin dish. Set aside
- Slice in eggplant vertically (0.7-1 inch thick). Heat some olive oil in a pan and fry the eggplant for a few minutes on each side. Season lightly and set aside
- For the Béchamel: in a saucepan, melt the butter on medium heat. Add the flour and whisk thoroughly. Pour in the milk, whisking constantly until the béchamel thickens. Season with salt, pepper and nutmeg.
- Slice the cheese. Preheat oven to 325-50 F Place several slices of eggplant on top of the mashed potatoes. Add a layer of béchamel a couple of slices of cheese, then the rest of eggplants. Finish with some béchamel and slices of cheese
- Bake for 30 minutes until the top is golden.