From: Betty Crocker's New Choices Cookbook
Eggplant Lasagne

Ingredients:

1 package (8 oz) lasagne noodles
1 medium eggplant (about 1 pound)
Creamy sauce (see below)
1 cup nonfat ricotta cheese
1 cup cholesterol free egg product 
                or:
1 whole egg plus 4 egg whites
1/2 cup chopped green onions
1/2 cup shredded part-skim mozzarella cheese

Directions:

Heat oven to 350 degrees farenheit.  Spray rectangular pan 13 x 9 x 2
inches, with nonstick cooking spray.  Cook noodles as directed on
package - except omit salt and cook for only 5 minutes; drain.  Cut
eggplant lengthwise into halves; cut halves crosswise into 1/4 inch
slices.  Prepare Creamy Sauce.  Mix ricotta cheese, egg product and
onions.

Spread 1/2 cup of the Creamy Sauce in pan.  Top with 3 noodles.
Arrange half of the eggplant slices over noodles.  Sprinkle with 1/4
cup mozzarella cheese.  Spread half the mixture over mozzarella
cheese.  Top with 4 noodles.  Spread 1/2 cup of the sauce over
noodles.  Top with remaining eggplant slices, ricotta mixture,
noodles, sauce and mozzarella cheese.  Bake uncovered 50 to 60 minutes
until hot and bubbly.  Let stand 5 minutes before cutting.

Serves 6.