Lay your breaded eggplants on a sheet pan and sprinkle on some oil. Bake on 450 for 10-15 minutes until crispy.

Heat a pan with oil, add the peppers and sauté for seven to 10 minutes. Remove from pan.

In a deep storage pan, add a layer of pizza sauce on the bottom. Place lasagna on top to cover the whole pan.

Add some more pizza sauce, add the peppers on top and then the eggplant, and last add a nice layer of cheese.

Repeat with another layer of lasagna, sauce, peppers, eggplant and cheese. Finally, add a layer of lasagna, a little more sauce and cover the top with cheese.

Pour a cup of water around the edges of the pan.

Bake covered on 350 degrees Fahrenheit for 45 minutes.