Bell peppers are one of Michaels favorite vegetables, so I try to cook with them as much as I can. I even slip them into recipes that don't call for them. Last night, a gorgeous purple eggplant begged to be fried into eggplant parmesan. I had lasagna on my mind, but the eggplant beckoned. Why not combine the two, I thought? Although a casserole dish of eggplant parmesan lasagna would have been a bit easier to prepare, the idea of cold soggy leftovers didn't work for me. At All. Traditional lasagna reheats beautifully. Fried eggplant lasgana, not so much.