bread crumbs

Romano cheese handful

garlic powder

salt

fresh parsley

tomato puree

garlic

fresh basil

mozzarella cheese

egg

milk

olive oil for frying

tomato sauce

Peel and slice eggplant.

Dip into egg that has been scrambled with milk.

Coat with bread crumbs that are mixed with garlic powder, salt, and grated cheese.

Fresh chopped parsley is optional but I add it for the color and extra flavor.

Fry until brown, but don’t over-cook.

Layer with sauce, eggplant, mozzarella, sauce, eggplant

mozzarella, etc.. Don’t put mozzarella on top (last layer).

Sprinkle left over bread crumbs mixture over top.

Bake at 350° for 45 minutes.

Tomato Sauce:

Saute garlic cloves in olive oil until brown.

Add puree (Progresso) and 1 can of water for each can used.

Add salt and fresh basil.

Bring to a boil, then half cover

and simmer for at least 3 hours.