1 recipe tomato sauce
8 oz. egg noodles
1 eggplant (about 1 lb.)
2 eggs, slightly beaten
1/4 c. evaporated milk
3 tbsp. olive oil
2/3 c. (2 slices) bread crumbs
6 slices Romano cheese
4 oz. grated Romano cheese

Grease 2 quart casserole with tight cover. Cook noodles until tender. Drain and set aside.

Wash eggplant, pare and slice into 1/2 inch thick slices. Set aside.

Combine eggs and milk. Heat oil in skillet. Dip eggplant in milk mixture, then into bread crumbs. Brown in skillet, both sides.

Place 1/3 drained noodles into the casserole. Top with 1/3 of the eggplant slices. Cover with 1 cup tomato sauce. Top with 1/2 of the grated Romano.

Repeat layers, including sauce and cheese, ending with eggplant slices. Cover and bake at 350 degrees for 20 minutes. Remove cover and bake 10-15 minutes until cheese is browned. Serve with remaining sauce and grated cheese. Serves 4-6.