Eggplant Parmesan Lasagna
Ingredients
- 2 26-oz jars tomato, garlic, and onion pasta sauce
- 1/4 cup fresh basil
- 1/2 teaspoon dried, crushed red pepper
- 1/2 cup whipping cream
- 1 cup grated parmesan cheese
- 1 large eggplant
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 large eggs
- 3 tablespoons water
- 1 cup all-purpose flour
- 6 tablespoons olive oil
- 6 lasagna noodles
- 1 15-oz container part-skim ricotta cheese
- 2 cups mozzarella cheese
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