Noodle Eggplant Casserole
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