1 pkg. lasagne
1 eggplant, peeled & sliced & covered with bread crumbs
2 eggs
1 lb. ricotta cheese
1 lb. Mozzarella cheese
Olive oil to fry eggplant as needed
Your favorite meatless homemade tomato soup

Mix 2 eggs together with fork. Dip each piece of eggplant into egg, then bread crumbs. Fry in olive oil until browned on both sides. Drain on paper towels. You need about 16 pieces of eggplant to make this dish. While eggplant is draining, boil the lasagne in eight quarts of water, stirring constantly. You will need 12 lasagne noodles to make this dish.

When noodles are cooked leave in pot, but with cold water to keep from sticking. Put 4 tablespoons of your favorite sauce into the bottom of a lasagne pan. Line with 3 lasagne noodles. Arrange 16 pieces of eggplant evenly and top with 1/2 Mozzarella cheese.

Add 6 tablespoons of sauce, 3 more lasagne noodles topped with 1 pound ricotta cheese. Then 3 more lasagne noodles, top with 1/2 cup of sauce and then add remaining Mozzarella cheese. Bake in oven at 375 degrees for about 20 minutes or until cheese is fully melted. Can be prepared ahead of time. I have receive nothing but raves over this dish. It is worth the preparation time.