EGGPLANT PARMESAN LASAGNA

12 uncooked lasagna noodles
FOR THE EGGPLANT:
2 large egg whites
1 large egg
1 (1-pound) eggplant, cut crosswise into 1/4-inch-thick slices
3 tablespoons all-purpose flour
1 cup Italian-seasoned breadcrumbs
Cooking spray
FOR THE FILLING:
2 cups (8-ounces) shredded part-skim mozzarella cheese, divided use
5 tablespoons (1 1/4 ounces) grated fresh Parmesan cheese, divided use
1 teaspoon dried oregano
1 teaspoon dried basil
1 (15-ounce) carton part-skim ricotta cheese
1 (12-ounce) carton 1 percent low-fat cottage cheese
1 large egg white
TO ASSEMBLE:
1 (26-ounce) bottle fat-free tomato-basil pasta sauce

Cook pasta according to package directions, omitting salt and fat. Drain.

TO PREPARE THE EGGPLANT:
Preheat oven to 450 degrees F. Coat a baking sheet with nonstick cooking spray. Coat a 13x9-inch baking dish with nonstick cooking spray.

Combine 2 egg whites and egg in a small bowl, stirring with a whisk.

Place flour and breadcrumbs on separate plates.

Dredge each eggplant slice in flour. Dip each in egg mixture, and dredge in breadcrumbs. Place slices in a single layer on the prepared baking sheet. Coat tops of slices with cooking spray.

Bake at 450 degrees for 20 minutes, turning eggplant after 10 minutes. Remove from pan; cool.

Reduce oven temperature to 375 degrees F.

TO MAKE THE FILLING:
Combine 1 cup shredded mozzarella, 3 tablespoons Parmesan, oregano, basil, ricotta, cottage cheese and 1 egg white in a large bowl.

TO ASSEMBLE:
Spread 1/4-cup pasta sauce in bottom of the prepared baking dish.

Arrange 4 lasagna noodles, slightly overlapping, over pasta sauce; top with half of cheese mixture, half of eggplant slices and 3/4 cup pasta sauce. Repeat layers, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with the remaining 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese.

Cover and bake at 375 degrees F for 15 minutes. Uncover and bake an additional 35 minutes or until cheese melts. Let stand 5 minutes before serving.

Servings: 9
Adapted from source: All-new Complete Cooking Light Cookbook