Eggplant Lasagne

  1.  Take one large eggplant and slice it lengthways (to get the largest thinnest possible slices).
  2.  Salt the slices and soak them in cold water for twenty minutes.
  3.  Dip them in beaten eggs and a light flour before pan frying them in Broken Hill Gourmet Products premium outback olive oil.
  4.  Layer the fried eggplant alternately between pieces of lasagne and pistachio sauce above.
  5.  Upon the third layer, place some blanched English spinach and bechamel sauce, followed by your favourite cheese.
  6.  Oven roast for Forty minutes at 200 degrees C. Serve after standing for ten minutes.