Eggplant Lasagne

This is an improvised recipe, so feel free to change it to your taste. If you come up with a good alteration, leave a comment for me. So far, this one is pretty damn delicious, though. Quantities will vary, depending on the size of the lasagne dish you use.

olive oil
1 large eggplant
1 packet lasagne sheets *
1 large tub cottage cheese
1 onion
1 large can tomoatoes
2 cloves garlic, crushed
thyme
rosemary
paprika
cayenne pepper
oregano
basil
salt & pepper
2 tablespoons flour
1 tablespoon butter
1-2 cups milk
grated cheese

* Personally, I prefer the barilla flat lasangne sheets. The fit together easier that the curly ones and they seem to cook better too.

Slice the eggplant into 1cm thick slices. Brush with oil and grill (broil) until brown, turning to brown both sides. Meanwhile, make a tomato sauce: Fry the onion and garlic lightly in olive oil, add herbs & spices to taste, and tomatoes. Add some red wine if you like! Simmer for a while.
To make a white sauce: melt butter in a saucepan over low heat, add the flour, mix together and cook briefly. Add milk gradually, stirring constantly. Add more or less milk as needed. The suace should be quite runny and then thicken up to a custardy consistency as you heat it. Add a handful of grated cheese and a sprinkle of salt & pepper.
Put a thin layer of tomato sauce on the bottom of a lasagne dish. Cover with a layer of lasagne sheets. Lay eggplant over lasagne sheets in a single layer. Spoon half the cottage cheese over the eggplant laeyer. Top with half of the remaining tomato sauce. Add another layer of lasagne sheets, then eggplant, then cottage cheese and tomato sauce.
Lastly, add a layer of lasagne sheets, cover with white sauce, and then top with grated cheese (cheddar, parmesan etc).
Bake at 180oC (350oF) for about 30 min or until pasta is soft and cheese on top has started to brown.