Eggplant Lasagna

Ingredients:
1/4 kg spaghetti, cooked per package directions
4 medium (1/2 kg eggplant, thinly sliced lengthwise into 1/4" thick
1 egg, beaten
1/2 cup bread crumbs
2 can (390 g) sweet-style spaghetti sauce
1 1/2 cups coarsely grated cheese (cooking cheese)
1/4 cup cooking oil


Directions:
1. Season bread crumbs with 1/8 tsp pepper and 1/4 tsp iodized salt. Mix egg with eggplants. Coat each slice with bread crumbs. Fry in oil until brown. Drain on paper towels. Set aside.
2. Grease a rectangular pan (13" x 9"). Layer with half of noodles, spaghetti sauce, eggplants and cheese. Repeat next layer with the remaining ingredients. Cover with aluminum foil. Bake at 350F for 30 minutes. Continue baking, uncovered, for 5 minutes.

Makes 8 servings.
Good source of Calcium - for healthy bones and teeth.


Source: Del Monte Kitchenomics