Eggplant Lasagna

Ingredients:

• 2 large or 3 medium eggplants
• 1 qt. marinara sauce
• 4 oz. Romano cheese
• 1 lb. mozzarella (sliced)
• Flour
• Italian bread crumbs
• 6 eggs
• 1/2 lb. ricotta cheese
• Cooking oil

Directions:

Preheat the oven to 400 degrees. Peel the eggplant and slice long ways about 1/8 inch thick. Add salt to the slices and wait to see water seep out of the eggplant. Cover with flour and then transfer the slices to a dish/bowl that contains the 6 eggs whisked together. Transfer the eggplant from the eggs to the bread crumbs so that all the slices are completely breaded. Fry the slices in a skillet at medium/high heat until both sides are golden brown. In a baking pan (lasagna pan) add a layer of marinara sauce to cover the bottom of the pan. Then, add a layer of the eggplant slices, sprinkle Romano cheese and then add a layer of mozzarella. Top another layer of marinara sauce, eggplant, mozzarella and now the ricotta. Then, add the layer of eggplant, sprinkle of Romano cheese, mozzarella and sauce. Add the remaining eggplant slices if any left then make sure it is covered with marinara sauce and a sprinkle of Romano cheese. Bake for 45 minutes uncovered.

*Serves apprx 8 people