Eggplant Lasagna - cooking recipe

Ingredients

8 ounces lasagna noodles
1 cup dried breadcrumbs
1/2 teaspoon salt
2 eggs
1 medium eggplant, cut in 1/2 inch slices
1/4 cup salad oil
1 (16 ounce) mozzarella cheese
1 (29 ounce) jar meatless spaghetti sauce
1/4 cup parmesan cheese

Preparation

About 1/2 hour before serving:
Preheat oven to 350 degrees.
Prepare noodles and drain.
While noodles are cooking:
Place bread crumbs and 1/2 teaspoon salt on waxed paper.
In small dish, beat eggs with 2 tablespoons water.
Dip eggplant into egg mixture then in crumbs.
Cook eggplant in hot oil a few at a time.
In a greased 13 X 9 inch baking dish, layer noodles, then eggplant slices, then mozzarella cheese, then spaghetti sauce.
Repeat layers.
Sprinkle with parmesan cheese.
Bake 30 minutes, uncovered.