Eggplant Lasagna

2 eggplants, sliced about ½ inch thick lengthwise

1 cup flour

Oil for frying

1 16 oz. box lasagna noodles

¾ lb. sliced muenster cheese

1 jar marinara sauce

Salt and pepper to taste

Place flour into a medium size bowl, add a small amount of water to flour until batter becomes a smooth texture. Add salt and pepper to taste.

Fill oil at least 1 inch deep into a frying pan, and heat. Dip eggplant slices in batter, shaking off excess batter. Fry eggplant until golden brown on each side. Remove from oil and drain on paper towel.

Cook lasagna according to directions on the box.

Spread a small amount of sauce on the bottom of a 9×13 pan. Put a layer of lasagna noodles then another layer of sauce, then eggplant, cheese, and sauce. Repeat the layering, ending with cheese on top.

Bake 350 degrees for 45 minutes, lightly covered.