Eggplant Parmesan Lasagna

Ingredients

• 2 (26-oz.) jars tomato, garlic, and onion pasta sauce
• ½ teaspoon dried crushed red pepper
• 1 large eggplant (about 1 1/2 lb.)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 large eggs, lightly beaten
• 3 tablespoons water
• + 8 more ingredients
• • 2 cups (8 oz.) shredded mozzarella cheese
  • ¼ cup chopped fresh basil
  • 1 (15-oz.) container part-skim ricotta cheese
  • ½ cup whipping cream
  • 1 cup grated Parmesan cheese
  • 1 cup all-purpose flour
  • 6 tablespoons olive oil
  • 6 lasagna noodles, cooked and drained*

1. Cook first 3 ingredients in a 3 1/2-quart saucepan over medium-low heat 30 minutes. Remove from heat; stir in cream and Parmesan cheese. Set aside. 2. Peel eggplant, and cut crosswise into 1/4-inch-thick slices. Sprinkle slices evenly with salt and black pepper. Stir together eggs and 3 Tbsp. ...

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