Â½ (16 oz) pkg lasagna noodles (12 noodles)
1 cup dried breadcrumbs
1/8 tsp pepper
2 tbsp water
1 medium eggplant, cut in Â½-inch slices
1 (16 oz) pkg mozzarella cheese, thinly sliced
Â¼ cup grated Parmesan cheese
Prepare spaghetti sauce. Cook lasagna noodles as label directs; drain.
On waxed paper, combine crumbs, pepper and Â½ tsp salt. In small dish with fork, beat eggs with water. Dip eggplant into egg mixture, then crumb mixture.
In 12-inch skillet over medium heat, in 2 tbsp 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.
In 13x9 inch baking pan, layer half of noodles, eggplant slices, mozzarella and spaghetti sauce; repeat. Sprinkle with Parmesan cheese. Bake 30 minutes or until hot.
Yield: 8 main-dish servings.
Begin 2-1/4 hours ahead.