Ingredients

�-16 ounce package lasagna noodles
(12 noodles)
1 cup dried bread crumbs
1/8 teaspoon pepper
salt
2 eggs
2 tablespoons water
1 medium eggplant, cut in � inch slices
salad oil
1-16 ounce package mozzarella cheese,
thinly sliced
� cup grated Parmesan cheese
For Spaghetti Sauce instructions look at my
Spaghetti Sauce recipe page

Instructions

1. Prepare Spaghetti Sauce. Cook lasagna noodles as label directs; drain. 2. On waxed paper, combine crumbs pepper and � teaspoon salt. In small dish with fork, beat eggs with water. Dip eggplant into egg mixture, then crumbs mixture. 3. In 12 inch 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. Preheat oven to 350 degrees F. 4. In 13" by 9" baking pan layer half of noodles, eggplant slices, mozzarella and Spaghetti Sauce; repeat. Sprinkle with Parmesan cheese. Bake 30 minutes or until hot.