5 eggplant, unpeeled, thinly sliced
1 lb. lasagne, cooked & cooled
Basic White Sauce (recipe follows)
Tomato Sauce (recipe follows)
Parmesan cheese

Salt eggplant slices, place in bowl to draw out juice. Dry off and fry lightly in oil. Drain between paper toweling. Make Basic White and Tomato Sauces (below). Oil a 13 x 9 x 2 inch pan.

Layer: noodles, Tomato Sauce (lightly), eggplant, White Sauce (enough to cover) and again as above then: noodles, eggplant, Tomato Sauce, White Sauce, Parmesan. Bake 25 to 30 minutes at 350 degrees.

You don't want this swimming in sauce. You want to be able to cut and serve it. You may pass the remaining sauce at table if desired.

TOMATO SAUCE:

Cook together for 10 minutes: 1 c. celery 1 c. chopped carrots 4 c. tomatoes

Puree in food processor or blender.

BASIC WHITE SAUCE:

Melt 6 tablespoons of butter, stir in 4 tablespoons flour. Add 2 cups cold milk all at once, stir until thickened.