Eggplant Lasagna

Cook lasagna noodles according to the package's instructions. While the pasta is cooking, wash and cut the eggplant length wise and sprinkle with salt and let dry. Set aside. When noodles are done, place on a dish and place in the refrigerator. To make the bread crumbs, toast 6 slices of Ezekiel bread. Break toast into small pieces and grate in a blender. Then add seasoning salt, garlic salt, oregano, and basil to the bread crumbs and mix. Next, dip eggplant into soy milk, then flour, soy milk again, and finally into bread crumbs and fry.set the eggplant aside and save the remaining bread crumbs for later.
Next, make your own "ricotta cheese" by mixing extra firm tofu, a clove og minced garlic, and about a tablespoon of oregano in a blender. put in a bowl, cover and refrigerate. Next, heat the sauce in a sauce pot on medium heat. add oregano, parsley, garlic salt, lemon juice and basil to taste. Spray the casserole dish with non stick cooking spray.
First put in lasagna noodles, then a layer of sauce, then eggplant, then "ricotta cheese" and repeat until all remaining noodles are gone. On the top layer of noodles, spread the remaining sauce. Bake at 350 degrees for 20 minutes. then top with grated soy Monterey jack cheese and remaining bread crumbs and bake for 5 more minutes. Cut and serve immediately.