Eggplant Pasta Bake
Rinse and slice the eggplants. Spread the eggplant slices on a plate, sprinkle with salt and let sit for about 20 minutes. Cook the pasta in plenty of boiling salt water until al dente. Drain well. Peel and slice the carrots. Blanch the carrots in boiling salt water for about 6-8 minutes. Drain well. Heat the butter. Sprinkle in the flour and saute briefly. Pour in the milk, stirring constantly, and bring back up to a boil. Rub the gouda and parmesan. Stir 3/4 of the gouda and the parmesan into the sauce and let melt, stirring constantly. Season with salt and pepper.
Pat the eggplant slices dry and saute in 6 tablespoons of olive oil until very lightly browned on each side. Drain on paper towels. Peel and chop the garlic into small pieces. Finely chop the sage. Heat the remaining olive oil and saute the garlic and sage. Spread half of the eggplant slices in a greased baking dish. Mix the pasta, carrots and half of the garlic-sage mixture. Spread the pasta mixture over the eggplant slices and top with 2/3 of the cheese sauce. Spread the remaining eggplant slices on top, sprinkle with the remaining garlic-sage mixture and pour in the remaining cheese sauce. Sprinkle with the remaining gouda. Bake for about 30 minutes at 200°C (approximately 400°F). Remove from the oven, let cool and serve.