Potato-Eggplant Lasagna With Smoked Gouda

• 200 grams Potatoes, peeled
• 1 handful Fresh parsley, minced
• 1 tablespoon Oil
• Salt and pepper
• 1 Eggplant
• 30 grams Butter
• 30 grams Flour
• 500 milliliters Milk
• 2 pinches Nutmeg
• 150 grams Smoked gouda

1. Cook the potato in boiling salted water, drain them and mash with a fork. Add the parsley and season with olive oil, salt and pepper. Arrange the mashed potatoes at the bottom of a gratin dish. Set aside
2. Slice in eggplant vertically (0.7-1 inch thick). Heat some olive oil in a pan and fry the eggplant for a few minutes on each side. Season lightly and set aside
3. For the Bechamel: in a saucepan, melt the butter on medium heat. Add the flour and whisk thoroughly. Pour in the milk, whisking constantly until the bechamel thickens. Season with salt, pepper and nutmeg.
4. Slice the cheese. Preheat oven to 325-50 FrnPlace several slices of eggplant on top of the mashed potatoes. Add a layer of bechamel a couple of slices of cheese, then the rest of eggplants. Finish with some bechamel and slices of cheese
5. Bake for 30 minutes until the top is golden.

potatoes, parsley, oil, salt, eggplant, butter, flour, nutmeg, gouda

Taken from food52.com/recipes/68791-potato-eggplant-lasagna-with-smoked-gouda (may not work)