This recipe is from the Marie Claire cookbook: "Lunch"

1 EGGPLANT, cut into 8 thick slices
OLIVE OIL, for brusing
3/4 lb. LASAGNA SHEETS
7 oz. SMOKED TROUT or SALMON
7 oz. GOAT CHEESE, cut into thick slices
1 c. SUN-DRIED TOMATOES, chopped

SAUCE:

3 1/2 Tbsp. BUTTER
2 Tbsp. PARSLEY, chopped
1 c. CHICKEN BROTH
1/4 c. fresh LIME JUICE
Freshly ground PEPPER, to taste

Lightly brush the eggplant with olive oil and broil or sauté until golden brown on both sides.

Cook dried or fresh lasagne as directed until al dente. Drain well and then cut in 3 1/4-inch squares.

Put one sheet of lasagna on the center of each plate.
Top with a folded slice of smoked fish, a slice of eggplant, and a slice of goat cheese.
Top with another sheet of lasagna and layer as before.
Finish with a curl of smoked fish, a crumble of goat cheese, and a sprinkling of sun-dried tomato.

To make the sauce: heat the butter, parsley, stock, lime juice, and some cracked black pepper in a saucepan.
Drizzle over the stacks and serve.