Eggplant Lasagna

posted by bionicgal 05-19-98 7:34 AM 

Eggplant Lasagna

spaghetti sauce (3 to 4 cups) 
12 lasagna noodles 
1 cup dried bread crumbs 
salt and pepper to taste 
2 eggs 
2 Tblsp. water 
1 medium eggplant, cut in 1/2" slices 
salad oil 
1 lb. mozzarella cheese, thinly sliced 
1/4 cup grated parmesan cheese

 
Preheat oven to 350 degrees.  Cook lasagna noodles; drain. 

On waxed paper, combine crumbs and salt and pepper. 

In small dish beat eggs with water.

Dip eggplant into egg then crumb mixture.

In large frying pan over medium heat, cook eggplant, in oil, a few slices at a time, until tender.  Drain on paper towels.

Layer half of the noodles, eggplant slices, mozzarella and spaghetti sauce in a 9x13" pan; repeat.  Sprinkle with Parmesan cheese.

Bake 30 minutes or until hot.



 
 

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