@Joannie - I often make up 'stuff' according to what I have in the fridge . . . and I like the cheese sauce, too, which is the same you put onto Lasagne.
I have a Middle Eastern recipe for filled 'Aubergine' called 'Imam's Delight' which is rather nice and uses the flesh of tomatoes, garlic, peppers, cinnamon, as well as soaked raisins and ground-up hazelnuts as a filling for a partially scooped out half Aubergine (Egg fruit). It's fiddly, but I make it for my gluten-free eating daughter and granddaughter.
The sauce I use for Aubergines is the same 'white sauce' I use for Lasagne and I always make sure I grate my own Parmesan cheese and buy good quality.
(From the cookbook I started for my girls: - quantities are also given, but I am sure you have your own recipe, as well as a feeling for 'quantities'Sauce Bechamel (or WhiteSauce)
Heat milk, add soup cube, peppercorns and cloves,
let stand for 15 mins. - or prepare ahead of sauce, allow to
stand, and flavourings to steep -
before use, remove cloves and peppercorns. Keep warm.
Heat butter in saucepan, add flour, keep stirring with
wooden spoon or whisk, keep adding warm milk
eventually when sauce is like thick cream, add the nutmeg,
salt and white pepper and grated Parmesan.
I better get dressed now and present myself to the local Police Station so I can get 'proof of life' for my Austrian pension - it's 1 month overdue . . . .
Seeya
X
Tau
