1/2 of 16 oz. pkg. lasagna noodles (8 noodles)
Olive or salad oil
1 med. size onion, diced
2 sm. eggplants (about 1 lb. each), cut into 1/2 inch pieces
1 tbsp. sugar
1/2 tsp. dried oregano leaves
1/4 tsp. coarsely ground black pepper
Salt
1 (8 oz.) pkg. shredded part-skim Mozzarella cheese (2 c.)
1 (15 oz.) container part-skim Ricotta cheese
1/2 c. chopped fresh basil leaves
1/2 c. milk
2 lg. eggs
1 med. size yellow pepper
1 med. size red pepper

About 1 1/4 hours before serving:

1. Prepare lasagna noodles as label directs; drain.

2. Meanwhile, in 12 inch skillet over medium high heat, in 1/3 cup hot olive or salad oil, cook onion until tender. Add eggplant and cook, stirring frequently, until eggplant begins to brown.

3. Stir in sugar, oregano, black pepper, 1 3/4 teaspoons salt, and 1/4 cup water. Reduce heat to low; cover and simmer, stirring occasionally, until eggplant is very tender.

4. Reserve 3/4 cup shredded Mozzarella for topping. In medium bowl, mix Ricotta, basil, milk, eggs and the remaining Mozzarella until blended.

5. Preheat oven to 400 degrees F. In 13x9 inch glass or ceramic baking dish, spoon 3/4 cup cheese mixture. Top with half of noodles, then with half of eggplant mixture and half of remaining cheese mixture.

6. Repeat layering noodles, eggplant mixture, and cheese mixture. Cover and bake lasagna 20 minutes.

7. Meanwhile, thinly slice yellow and red peppers. In 10 inch skillet over medium high heat, in 1 tablespoon hot olive oil or salad oil, cook yellow and red peppers and 1/4 teaspoon salt, stirring frequently, until peppers are golden and tender.

8. Spoon sauteed peppers in row along center of lasagna; sprinkle with reserved Mozzarella cheese. Bake lasagna, uncovered, 15 minutes longer or until lasagna is hot and cheese is browned and bubbly. Makes 8 main-dish servings.