2 long med. eggplants
Salt
3 c. shredded Mozzarella
Grated Romano cheese
Bread crumbs
6 eggs, beaten
Olive oil
Meat sauce

With vegetable peeler peel some skin off eggplant. Slice as thin as you can. Layer in colander, sprinkle with salt, in between layers. Put plate on top to weigh it down. Let sit in sink about 1/2 hour. Pat dry with paper towels. Mix beaten eggs, black pepper and 1/4 cup grated cheese. Dip eggplant slice into egg mixture then into seasoned bread crumbs. Fry in olive oil. Drain on brown paper bags. heat meat sauce.

Spray 13"x9" pan with Pam. Spread meat sauce in bottom of pan. Layer eggplant (overlap a bit), then meat sauce, grated cheese and Mozzarella. repeat layers until pan is full. Bake at 350 degrees for 30 to 40 minutes until bubbly and hot. Let set 10 minutes before cutting.