Ingredients:

• spaghetti sauce
• 1/2 16 oz (480 g) package lasagna noodles
• 1 cup (250 g) dried bread crumbs
• 1/8 teaspoon freshly ground black pepper
• salt
• 2 large eggs,beaten
• 2 tablespoons water
• 1 medium eggplant,cut into 1/2 -inch (1.25 cm) slices
• vegetable oil
• 16 oz (480 g) package mozzarella cheese,thinly sliced
• 1/4 cup (60 g) grated Parmesan cheese

Cooking Method:

1. Cook lasagna noodles,according packing instructions.Drain and set aside.
2. On waxed paper,combine bread crumbs,black pepper and 1/2 teaspoon salt.Mix well.
3. Pour beaten eggs in a small bowl.
4. Dip eggplant into egg mixture,then bread crumb mixture.
5. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat.Working in a batches,add eggplants and until tender,adding more oil when necessary.
6. Pat dry cooked eggplant on paper towel.
7. Preheat oven to 350 F (175 C).
8. In a 13" by 9" baking pan,layer half off cooked noodles,eggplant slices,mozzarella and spaghetti sauce;repeat.
9. Sprinkle with grated Parmesan cheese.
10. Bake in preheated oven for 30 minutes. More Italian recipes>>>>>

Ingredients:

• 1 cup (250 ml) olive oil
• 2 cloves garlic,peeled and crushed
• 1 pound (480 g) eggplant,thinly sliced
• 2 pounds (960 g) tomatoes,thinly sliced
• 1 pound (480 g) zucchini,thinly sliced
• 4 green or red bell peppers,seeded and thinly sliced
• 1 2/3 cups (330 ml) dry white wine
• salt and freshly ground black pepper to taste

Cooking Method: 

1. Heat olive oil in a large nonstick skillet.
2. Add crushed garlic and cook,stirring,until lightly browned.
3. Add remaining vegetables and cook,stirring,until lightly browned.
4. Transfer cooked vegetables to deep,heavy saucepan,reserving olive oil.
5. Pour olive oil over vegetables and season with salt and black pepper.
6. Pour over dry white wine and simmer over low heat for 1 hour.Do not stir.
7. Serve white wine ratatouille with white or red wine.

Ingredients:

• 3 eggplants,peeled and thinly sliced
• 2 large eggs,beaten
• 4 cups (1 kg) Italian seasoned bread crumbs
• 6 cups (1,5 kg) spaghetti sauce,divided
• 1 16 oz (480 g) package mozzarella cheese,shredded and divided
• 1/2 teaspoon dried basil