Vegetarian Eggplant Lasagna - cooking recipe

Ingredients

1 large eggplant, peeled and sliced
1 pkg. shredded low-fat Mozzarella
12 oz. cooked large classico bow tie pasta
1/4 c. grated Parmesan
tomato sauce
flour for dredging
1 Tbsp. olive oil
ripe plum tomatoes (optional)
spinach (optional)
onion (optional)

Preparation

Dredge eggplant in flour and lightly saute both sides in skillet with hot olive oil.
Line casserole dish with eggplant slices.
Layer with Mozzarella and sprinkling of grated Parmesan, then pasta, then tomato sauce.
(Try slicing a few ripe plum tomatoes in with the sauce when they're in season, or add simmered onion slices or well drained cooked spinach.)
Alternate layers ending with Mozzarella and Parmesan on top.
Bake at 350\u00b0 approximately 30 minutes until cheese and sauce bubble and eggplant is cooked through.
Let stand 5 minutes before serving.