Eggplant Lasagna

I got an eggplant in my last CSA box, so I decided to try to make something different with it.  I was reading something about different kinds of lasagna and that seemed like a good plan.  The rest of the ingredients, well, I had them around.  Surprising how good something without any real plan can be.

Serves 4

1 tablespoon olive oil
1 tablespoon butter
1 large or 2 small chicken breasts
3 cloves garlic, minced
1 small eggplant, diced small
2 tablespoons water
Dash salt
1/2 teaspoon garlic salt
1 tablespoon minced fresh basil
3 tablespoons flour
2 cups milk
Salt, ground black pepper, and garlic salt to taste
1/4 cup Parmesan cheese
8 no-boil lasagna noodles
1 cup shredded mozzarella cheese
2 tablespoons Parmesan cheese

1. In large skillet, melt butter and oil over medium heat.  Saute chicken breast(s) until done.  Remove to plate to cool and set aside.
2. In same butter and oil, saute garlic until soft.  Add eggplant and saute until soft.  Pour water over and simmer at high heat until water disappears.  Season with salt and garlic salt, then basil.  Set mixture aside.
3. In saucepan, whisk flour and milk together.  Place saucepan over medium heat and cook, stirring constantly, until mixture bubbles and thickens.  Simmer for 2 minutes, still stirring constantly.  Remove from heat and stir in 1/4 Parmesan cheese.  Stir until melted.  Set aside.
4. Dice chicken.
5. Grease a 8-inch square baking pan.  Pour 1/2 cup sauce in bottom of pan and tilt to cover bottom of pan.  Layer two noodles over sauce.  Top with 1/3 of the eggplant--spreading to make it even--then 1/3 of the chicken, then 1/3 of the mozzarella cheese.  Repeat noodles, then eggplant, then chicken layers twice more.  Top final layer of lasagna with 2 more noodles to cover.  Pour all remaining sauce over lasagna.  Sprinkle with remaining 2 tablespoons Parmesan cheese.
6. Cover dish with foil.  Bake in 350 degree oven for 20 minutes.  Remove the foil and bake for another 20 minutes.  Allow lasagna to cool for 10 minutes before serving.