Eggplant Lasagna - cooking recipe

Ingredients

1 large onion, chopped
2 or 3 stalks celery, chopped
2 large cans whole tomatoes, chopped
1/4 tsp. oregano
2 Tbsp. chopped garlic or garlic powder
2 small eggplants, cut in 1/2-inch cubes
12 lasagna noodles
1/4 c. grated Parmesan cheese
8 oz. skim Mozzarella cheese, shredded

Preparation

Prepare sauce in a large saucepan over medium-high heat.
Spray pan with nonstick cooking spray, cook onion and celery until tender.
Add tomatoes with liquid, oregano and garlic over high heat to bring to a boil.
Reduce heat to low; cover and simmer 15 minutes.