1/2 (16 oz.) pkg. lasagna noodles
1 c. dried bread crumbs
Salt
2 eggs
1 med. eggplant, cut in 1/2 inch sliced
Salad oil
1 (16 oz.) Mozzarella
1 (29 oz.) meatless spaghetti sauce
1/4 c. Parmesan cheese

About 1 1/2 hours before serving:

Preheat oven to 350 degrees. Prepare noodles; drain. Meanwhile on waxed paper place bread crumbs and 1/2 teaspoon salt. In small dish with fork, beat eggs with 2 tablespoons water. Dip eggplant into egg mixture then crumbs.

Cook eggplant in hot oil a few at a time. In greased 9 x 13 baking dish, arrange in layers half the noodles, eggplant slices, Mozzarella and spaghetti sauce. Repeat. Sprinkle with Parmesan. Bake 30 minutes. 8 servings.