Eggplant Lasagna

8 ounces lasagna noodles
2 cloves garlic, crushed
1 medium onion, chopped
2 tablespoons olive oil
4 tomatoes, skinned and chopped
1/2 cup tomato sauce
2 tablespoons fresh basil or 1/2 teaspoon dried
2 tablespoons fresh oregano or 1/2 teaspoon dried
2 tablespoons fresh parsley or 1/2 teaspoon dried
1/2 cup red wine
1 pound low-fat ricotta cheese
2 eggs
1 medium eggplant, peeled and sliced thin
2 tablespoons flour
Dash of pepper
2 tablespoons Parmesan or Romano cheese

Cook lasagna noodles following package directions.

Heat 1 tablespoon oil; sauté onions and garlic. Add tomatoes and spices; simmer 15 to 20 minutes.

Coat eggplant with a mixture of flour, salt and pepper. Pan-fry in olive oil until tender. Add wine to sauce.

Mix ricotta cheese with Parmesan, eggs, salt, and pepper to taste. Spoon enough sauce to cover a 9-inch square pan. Add a layer of noodles, then cheese, then eggplant. Cover with sauce; repeat. Sprinkle top with remaining cheese. Cover, and bake at 375 degrees F for 30 minutes.

Makes 6 servings.