1 med.-sized eggplant
Salt
3 beaten eggs
Italian bread crumbs
1 med.-sized jar spaghetti sauce
Mozzarella cheese
Romano and Parmesan to sprinkle

Peel and slice eggplant. Lay out eggplant slices and sprinkle with salt. Cover with paper towels to take out bitterness. Dip eggplant slices in beaten egg mixture and then in bread crumbs and fry about 3 minutes.

In casserole dish, layer eggplant, spaghetti sauce, Mozzarella cheese, Romano and Parmesan cheese. Top layers with Mozzarella cheese. Bake in oven at 350 degrees for 35 to 40 minutes.