Just a little something I made up when I had some leftover ham after Easter...
1 eggplant
about 1 lb. potatoes
2 onions
olive oil for sauteing
3-4 c. chopped ham
1/4 c. flour
1/4 c. butter
2 c. milk
1/2 c. pesto
3/4 c. grated parmesan
salt & pepper to taste
1 c. grated melting cheese
Preheat oven to 350 F.
Slice potatoes 1/8"-1/4" thick and cook in salted water until tender. Drain. Meanwhile, slice eggplant about 3/8" thick and saute in a little oil. Remove and place a layer at the bottom of a baking dish. Slice onions 1/2" thick and saute in a little more oil until lovely and brown.
Make a white sauce out of the flour, butter, & milk. Once it's thick, add the pesto and parmesan and season with salt & pepper.
Sprinkle half the ham on top of the eggplant and pour about a third of the sauce on. Add a layer of potato slices and the rest of the ham. Pour on some more sauce. Finally top with onions and the rest of the sauce. Sprinkle cheese on top. Bake until bubbly, about 30 minutes.