2 med. eggplants
2 eggs
4 tbsp. flour
8 oz. Mozzarella cheese
Spaghetti sauce
Grated Romano cheese

Peel and slice eggplant to 1/4 inch slices. Beat eggs and flour (may need to double these amounts) by hand. Batter will be thick. Dip eggplant in flour mixture. Fry pieces of eggplant in olive oil. Drain on paper towel. Spread a layer of sauce at the bottom of a 13 x 9 inch pan (you can also add a little water to the bottom of the casserole). Layer the eggplant, Mozzarella cheese and sauce. There will be enough eggplant for 2 layers. Top with grated Romano cheese. Bake uncovered at 350 degrees for 30 minutes.