2 eggplants

EGG MIXTURE:

4 eggs
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. parsley
4 tbsp. grated Romano cheese

1 lb. Mozzarella cheese
Italian tomato sauce
2 c. oil for frying
1/2 c. grated cheese

Peel eggplant. Cut into 1/8 inch slices. Drain excess water. Lightly salt each slice. Press slices again to remove any moisture. Dip in flour and shake off any excess flour. Prepare egg mixture. Dip each floured eggplant slice into egg mixture. While this is being done, put electric fry pan on 400 degree heat with 2 cups of oil. When hot, cook eggplant slices until golden brown and fork tender. Remove from oil and let sit on paper towels to absorb excess oil. Make as many layers as possible in a casserole dish. Layer eggplant, adding grated cheese, grated Mozzarella and tomato sauce. Bake for 45 minutes in 350 degree oven.