8 oz. lasagna noodles
1 c. Italian bread crumbs
1/8 tsp. pepper
2 Tbsp. water
1 medium eggplant, cut thin
1 lb. Mozzarella cheese
1/2 c. Parmesan cheese
Prepare spaghetti sauce. Cook lasagna noodles as label
directs; drain. In small dish with fork, beat eggs with water.
Combine crumbs and pepper. Dip eggplant into egg mixture, then
crumb mixture. In large skillet over medium heat cook eggplant
slices in hot salad oil. Drain eggplant on paper towels. In
13 x 9-inch baking pan, layer half of noodles, eggplant slices,
Mozzarella cheese slices and spaghetti sauce; repeat. Sprin-
kle with Parmesan cheese. Bake 30 minutes at 350 degrees.
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