2 eggplants
2 c. grated bread
1/4 c. grated Romano and Parmesan cheese
1/4 c. chopped parsley
Salt and pepper
1 pod garlic
2 eggs, slightly beaten
Olive oil for frying
1 can stewed tomatoes
Bread crumbs
Grated cheese

Peel and slice eggplants into 1/4 inch round slices. Dip into eggs then into bread crumbs that have been mixed with cheese and seasonings. Fry in olive oil until golden brown. Drain.

Layer in square 9 inch casserole with stewed tomatoes. Sprinkle with bread crumbs and cheese bake 15 to 20 minutes at 350 degrees or until heated through. May be prepared ahead of time and be ready to slip into oven for company.