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Eggplant and smoked salmon pasta stack

The pasta stack is a rather special pasta arrangement that has a fancier appearance than, say, the regular spaghetti sauce recipe, but while it looks sophisticated and special it is very easy to put together. The only thing is to line up your pasta in the stack as precisely as you can to create a professional presentation.


(For 4 guests)

* 1 eggplant, sliced
* 1/2 lb. Flat lasagna noodles (you can used the regular ones with waved edges, just cut off the waves)
* 1/2 lb. smoked salmon
* 1/4 lb. dried tomatoes
* Olive oil, for frying the eggplant

For the sauce

* 4 tablespoons butter
* 2 tablespoons chopped parsley
* 1 cup liquid chicken broth
* 3 tablespoons lime
* freshly ground pepper

Cooking instructions:

1- Heat up some oil in a skillet and fry your eggplant slices until they are tender; when they are cooked line them on paper towels so they lose excess oil.

2- Boil the lasagna noodles until they are al dente, then drain. Cut them in squares, or closest shape possible.

3- Making the sauce, heat up the broth, lemon, parsley, pepper and bind with butter, previously cut into small pieces; mix.

4- Place a lasagna square at the center of each plate. Put a layer of smoked salmon on top, then an eggplant slice, then another layer of pasta, then again some salmon with an eggplant slice. Repeat layering, about 4-5 layers total, finishing with a lasagna and some dried tomatoes sprinkled on top.

5- Pour one ladle, or 3-4 tablespoons, of the sauce over the stacks and serve immediately.

An alternate way to cook the eggplant; in the oven

Arrange the eggplant slices on a baking sheet, lined with parchment paper; brush them with olive oil and then some salt. Put the eggplant in the oven under the broiler for 3-4 minutes (making sure you don't burn them). Turn them over, brush them again with oil and put them to broil about 1 minute.