Romano cheese handful
olive oil for frying
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.
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.