Eggplant Parmesan Lasagna

Wanting eggplant, loving the last dish I made, putting any nesting energy I have into cooking, ... this dish is what I came up with. It was good!

- 8-12 thin slices of eggplant
- flour
- 2 eggs
- Italian seasoned breadcrumbs

- ~half box of pasta, cooked to al dente, 1-2 minutes less than pkg directions (optional. I didn't have any meat for this dish, so I wanted to add a little pasta to add to the heartiness factor.)

- half to full jar of favorite marinara sauce (we are spicy marinara people here!)

- 1 1/2 tbsp of butter
- 1 rounded tbsp of flour
- 1 cup milk
- salt, pepper, a pinch of nutmeg

- mushrooms
- 1-2 tbsp butter

- 2/3 - 1 cup shredded Parmesan cheese, or other Italian cheeses

Add a couple tablespoons of olive oil to a saute pan on medium heat. Dredge eggplant slices in flour, then egg, and then breadcrumbs. Saute slices in pan until browned, approx 2-3 minutes per side.

Meanwhile, cook pasta. Heat marinara on low heat.

When finished with eggplant, saute mushrooms in pan with butter.

In last pan, melt butter. Whisk in the flour, then the milk. Season with salt, pepper, and nutmeg. If desired, stir in some of the shredded cheese.
Build the lasagna. First, half of the eggplant slices. Half marinara sauce, half mushrooms, half pasta, half bechamel sauce, and then top with a little cheese. Repeat layers, ending with enough cheese to top.

So tasty!! Worth the effort, especially if you love eggplant parmesan the way I do!