Eggplant Lasagna

This is absolutely and incredibly delicious. Try it.

Substitute "noodles":
1 large eggplant, cut into 3mm thick slices
White sauce:
1 small clove garlic, minced
150g low-fat cheddar cheese
2 tbsp oil
2 tbsp flour
1 cup skim milk
1 tsp oregano
2 cups of sliced mushrooms
Red sauce:
1 cup pasta sauce
1/4 cup ground beef
a few sliced black olives


Salt to taste

1. Preheat oven to 350 degrees. Lay out the eggplant in single layer and bake for 20 minutes.
2. The white sauce: Make a roux with the oil, flour and garlic. Stir in the milk, mushrooms and cheddar cheese until it all mixes together and thickens. Taste and add salt if necessary.
3. The red sauce: Cook the ingredients for the red sauce together. Add salt if necessary.
4. Layering: 1 layer eggplant, all the red sauce, remaining eggplant in 1 layer, all of the mushroom white sauce, and a thin layer of cheddar cheese.
5. Bake in 350 deg oven for 30 minutes.

Enjoy!