Eggplant Lasagna - cooking recipe

Ingredients

8 oz. lasagna noodles
1 c. dried bread crumbs
1/2 tsp. salt
1/8 tsp. pepper
2 eggs
2 Tbsp. water
1 medium eggplant, cut in 1/2-inch slices
salad oil
1 (16 oz.) pkg. Mozzarella cheese, thinly sliced
1/4 c. grated Parmesan cheese
spaghetti sauce

Preparation

Prepare spaghetti sauce and set aside.
Cook lasagna noodles as label directs; drain.
On wax paper, combine crumbs, pepper and salt.
In small dish with fork, beat eggs with water.
Dip eggplant into egg mixture, then crumb mixture.