1 lg. eggplant
1 c. olive oil
1 c. seasoned bread crumbs
1/2 c. grated Romano cheese
Salt and pepper and oregano
1 pt. Maranara sauce

Wash eggplant; cut off ends; slice about 1/2 inch thick, lengthwise, making about 4 to 5 long slices.

Cover bottom of pizza pan with oil (about 1/4 cup). Lay slices on pan, in single layer. Make slits in eggplant, drizzle oil over slices, salt and pepper to taste.

In a small bowl, mix seasoned bread crumbs, Romano cheese, and remaining oil. By tablespoon, put equal portions on each slice of eggplant. Spoon sauce over crumbs on each slice. Sprinkle oregano to taste.

Cover pan with foil. Bake at 350 degrees for 1/2 hour covered; 15 minutes uncovered.