Oven: 325 degrees

Ingredients and Initial Prep:
1 large	Eggplant cut in 1 cm slices, (peel if you must).
	Combine:
1 cup	grated parmesan cheese
2 cups	cooked brown rice, (or white)
	Combine:
1 1/2 cups	bechemel sauce
2	eggs
1/2 cup	chopped fresh broad leaf parsley
	Other Stuff:
1 teaspoon	dried basil
1 teaspoon	dried rosemary crushed
2	tomatoes, (sliced)

Make First:

1 1/2 cups Bechemel Sauce, (also known as White Sauce)

In a 2 quart saucepan heat 2 tablespoons of butter over med heat. Add 1 heaping tablespoon of white flour - Stir but don't brown - it will bubble. Add 1 1/2 cups of warm milk, (nuke it beforehand). Stir until the cows come home -- or until it thickens. It might take 10 minutes.

Steam eggplant slices for 5 minutes.

To Assemble:
Layer in a 8 inch square cake pan or similarily sized casserole:
     half the eggplant slices
     all the cheese/rice
     half the bechemel/eggs/parsley
     remaining eggplant with herbs and tomatoes
     remaining bechemel/eggs/parsley
sprinkle with some more grated cheese
Bake in a 325 degree farenheit oven uncovered for 40 minutes.

Now relax a little, Call your partner over to the table and engage in a little small talk.

You're done!

Eat!

e-mail me if you have any (cooking) problems.

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