Fried Eggplant Lasagna

Step 1: Crush up the crackers. I use my hands, then I use the bottom of a glass to mash them more. I do this on a plate. If there are larger crumbs, this is fine, you aren't trying to make them into bread crumbs. Add the bread crumbs and mix. Salt and pepper the mixture.

Step 2: Beat the eggs and add a few drops of water.

Step 3: Slice the eggplant into about 1/4 inch slices, no need to peel it first.

Step 4: Heat oil in a large skillet over medium heat. When oil is ready, dip eggplant slices in egg, then in the crumbs, and place in hot oil.

Step 5: Fry 2 to 3 minutes on each side, or until golden brown. You may have to change the oil during batches, as some of the breadcrumbs will fall off during frying.

Step 6: Drain on paper towels and set aside.

Step 7: Brown ground beef with onions and bell pepper in another skillet until no longer pink.

Step 8: Drain grease.

Step 9: Add spaghetti sauce and heat through.

Step 10: Spray a 9x13 pan with cooking spray.

Step 11: Add one cup of the sauce on the bottom of the pan and spread it out.

Step 12: Lay fried eggplant around the bottom. Six slices were all I needed per layer.

Step 13: Top with 2 tablespoons of the grated parmesan, 1/3 of the mozzarella and 1/3 of the parmesan blend cheeses.

Step 14: Top with more spaghetti sauce and then add another layer of eggplant, repeating layers, ending with sauce. Add more cheese to the top of lasagna.

Step 15: Bake at 350 for 30 minutes or until cheese is melted and starting to brown.