Cut eggplant lengthwise into 4 slices. Mix with egg and coat with bread crumbs.
Fry until golden brown. Set aside.
Add 1 Tbsp. sugar, 1/8 tsp. pepper and 2/3 tsp. iodized salt (or 2/3 Tbsp. rock salt) to Spaghetti Sauce.
Arrange half of eggplant slices on an 8â€ x 8â€ baking dish.
Pour half of sauce over eggplant and top with half of bell peppers and cheese.
Repeat layering procedure using remaining ingredients.
Bake at 350 °F for 25 minutes (conventional or turbo broiler).
Let stand for 5 minutes before serving.
Makes 8 Servings. (Eggplant replaces meat and noodles)