Wow, a rough week. Oops, and I forgot about you, poor little eggplant, left lonely from last week. So I slice and salt while waiting for inspiration... what to make? You roma tomatoes lying on the counter from Monday's Door to Door Organics delivery look deliciously ripe, and the remaining parsley standing in the glass by the kitchen sink also needs to be eaten. Ok, how about this.
1 medium eggplant
2 large Roma tomatoes (or 4 small)
olive oil spray
1 1/2 cups milk
6 oz. whole wheat penne
4 T canola oil
3 T flour
dash of nutmeg, or two
1/4 tsp cinnamon
1 cup parmesan
4 T chopped parsley
Preheat oven to 375. Slice and salt the eggplant, then set aside to allow the bitter juices to soak out of the eggplant. In the meantime, slice the tomatoes. Pour the milk and set on the stove to warm. Begin heating the water for the pasta. Coat a large cookie sheet with olive oil spray. Rinse the eggplant slices, pat dry with a towel, and place on the cookie sheet. Spray the top with olive oil spray, and salt and pepper lightly. Bake in the oven for about ten minutes, until just beginning to brown.
Cook the pasta according to directions.
Heat the canola oil for a few minutes on medium high. Add the flour and whisk together. Allow to brown for a minute, then begin slowly adding the milk, whisking all the while. When sauce begins to thicken, remove from the burner. Add nutmeg, cinnamon, and salt and pepper to taste.
Spread 1/2 of the pasta in a baking dish. Layer eggplant and tomatoes over the top. Sprinkle with 1/2 the parsley. Sprinkle with 1/2 cup of the cheese. Repeat. Pour the sauce over everything. Pop in the oven or toaster oven to bake for about 1/2 hour, until lightly browned on top.