Recipe: Eggplant and Noodle Casserole

Dear kpstanley

The recipe you describe sounds lovely.
I found one on the web that is close.
I think this could be adapted to your
assembly procedure. What do you think?
___________________________

Noodle Eggplant Casserole

Serves 4

8 oz. Medium Egg Noodles, uncooked
1 eggplant, peeled and cut into 1/4-inch slices
1/2 cup egg substitute
3/4 cup fine dry bread crumbs
1 16-oz. can low-sodium tomato sauce
1/2 tsp. garlic powder
1/8 tsp. pepper
1/2 tsp. oregano
1/3 cup grated Parmesan cheese, divided
4 oz. part-skim mozzarella cheese, thinly sliced, divided Prepare noodles according to package
directions. While noodles are cooking,
dip each slice of eggplant into egg
substitute, then into bread crumbs.
Coat each side well. Spray a cookie sheet
with vegetable cooking spray. Place
eggplant slices on cookie sheet and
place under broiler for 3 to 4 minutes
on each side, or until lightly browned.

Preheat oven to 375-o F. In a medium bowl,
combine tomato sauce, garlic powder, pepper and
oregano.

When noodles are done, drain well.

Spray a 2-quart baking dish with
cooking spray. Place a layer
of eggplant in bottom of baking dish.
Layer half the noodles, followed by
half the tomato mixture.

Sprinkle half the Parmesan cheese and
half the mozzarella cheese on top.

Cover with foil and bake for 30 minutes.

Remove foil and continue baking 15 minutes,
until cheese is melted and top is lightly browned.