Eggplant Lasagna - cooking recipe

Ingredients

1/2 (16 oz.) pkg. lasagna noodles
1 c. dried bread crumbs
1 medium eggplant, cut in 1/2-inch slices
1 (16 oz.) pkg. Mozzarella cheese, thinly sliced
1 (29 oz.) jar meatless spaghetti sauce
salt
dash of pepper
2 eggs
salad oil
1/4 c. Parmesan cheese

Preparation

Prepare noodles as label directs; drain.
Meanwhile on waxed paper, combine bread crumbs, 1/2 teaspoon salt and pepper.
In small dish, with fork, beat eggs with 2 tablespoons water.
Dip eggplant into egg mixture, then crumb mixture.
In large skillet over medium heat, in 2 tablespoons hot salad oil, cook eggplant slices, a few at a time until tender, adding more oil when necessary.
Drain on paper towels.
Grease 13 x 9-inch baking pan. In pan, layer half of noodles, eggplant slices, Mozzarella and spaghetti sauce; repeat.
Evenly sprinkle Parmesan cheese over sauce.
Bake in preheated oven for 30 minutes or until hot.
Makes 8 servings.