Eggplant Lasagna

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 0.1 teaspoon rosemary dried
• 0.1 teaspoon thyme leaves dried
• 0.5 cup cooking wine dry red
• 1 large egg white 
• 0.8 pound eggplant 
• 1  garlic clove minced
• 0.3 cup italian-seasoned breadcrumbs 
• 3  oven-ready lasagna noodles (such as Barilla)
• 1 cup no-salt-added tomatoes diced undrained
• 0.5 cup onion chopped
• 2 tablespoons parmesan cheese fresh shredded
• 2 ounces part-skim mozzarella cheese shredded
• 0.1 teaspoon salt 
• 1 Dash salt 
• 8 ounce no-salt-added tomato sauce canned
• 0.5 teaspoon vegetable oil 
• 1 teaspoon vegetable oil 
• 1.5 teaspoons water 

Equipment

• bowl
• baking sheet
• paper towels
• sauce pan
• oven
• whisk
• wire rack
• loaf pan

Directions

1. To prepare sauce, heat 1/2 teaspoon vegetable oil in a small saucepan over medium-high heat.
2. Add onion; saut 5 minutes or until lightly browned.
3. Add garlic, and saut 30 seconds.
4. Add wine; cook 1 minute.
5. Add tomatoes and the next 5 ingredients (tomatoes through tomato sauce). Reduce heat, and simmer 20 minutes.
6. Preheat oven to 45
7. To prepare eggplant, arrange the slices in a single layer on paper towels.
8. Sprinkle 1/8 teaspoon salt on both sides of eggplant.
9. Let stand 15 minutes, and pat dry.
10. Combine water, 1 teaspoon oil, and egg white in a shallow bowl, stirring with a whisk.
11. Place the breadcrumbs in another shallow bowl. Dip eggplant in egg white mixture, and dredge in breadcrumbs.
12. Place breaded slices on a baking sheet coated with cooking spray.
13. Bake at 450 for 24 minutes or until eggplant is golden and crisp, turning after 12 minutes. Cool on a wire rack.
14. Combine cheeses and 1/8 teaspoon pepper. Spoon 1/4 cup sauce into bottom of an 8 x 4-inch loaf pan.
15. Place one noodle over sauce. Arrange a single layer of eggplant slices over noodle; top with 1/4 cup sauce and about 3 tablespoons cheese mixture. Repeat the layers twice, ending with cheese. Cover and bake at 450 for 40 minutes.