1 lg. eggplant, cut in 1/2 inch slices
1 c. flour
8 oz. Mozzarella cheese
Freshly grated Romano
Olive oil
Tomato sauce (below)
2 (No. 2 1/2) cans stewed tomatoes
3 tbsp. tomato paste
1 c. dry red wine
Salt and pepper to taste

TOMATO SAUCE:

1/2 med. onion, chopped
2 garlic cloves, chopped
1 lb. veal, cut in pieces
1 tsp. Italian herbs

TOMATO SAUCE: Saute onion, garlic and veal in olive oil until brown. Add other ingredients and simmer gently for about 4 hours.

EGGPLANT: Soak eggplant in salt water for about 1 hour. Drain well and coat each piece lightly with flour. Fry eggplant slices in hot olive oil until lightly browned; drain on paper towels. Pour a small amount of tomato sauce (above) into an oiled baking dish; then place a layer of eggplant slices and a layer of Mozzarella cheese.

Repeat until eggplant is gone; sprinkle with Romano cheese lightly between each layer. Be sure to finish with the tomato sauce, Mozzarella and Romano. Bake in 400 degree oven until the sauce bubbles. Serve in baking dish.