2 medium eggplant, peeled and cut into 1/2 inch slices
Salt
Flour for coating
Olive oil for frying
2 c. tomato sauce
8 oz. Sargento shredded Mozzarella cheese
1/2 c. Sargento grated Parmesan and Romano blend cheese
3 tbsp. butter

Cut eggplant into 1/2 inch slices. Sprinkle both sides lightly with salt and place between paper towels. Place a wooden board or heavy weight on top of eggplant and let stand at least 30 minutes. Rinse and pat dry with paper towels. Dip in flour and fry slices in olive oil until lightly brown.

Place a single layer of eggplant in a buttered dish. Cover with 1/3 of tomato sauce and also 1/3 of shredded Mozzarella and 1/3 of Parmesan, and Romano cheese. Continue to layer eggplant, sauce, and cheeses for two more layers; end with Parmesan and Romano cheese. Dot with butter and bake at 400 degrees for 30 minutes. Makes 4 servings.