1/4 c. water
4 eggs
1 c. flour
1 med. eggplant
1 qt. marinara sauce
1 lb. Ricotta cheese
1/2 c. Romano cheese
2 tbsp. parsley
2 tsp. salt
4-8 oz. Mozzarella cheese

Pare eggplant. Slice 1/4 inch thick. Beat 2 eggs with water and add flour. Beat until smooth. Dip eggplant in batter and fry in hot oil until brown on both sides; drain on paper towels.

Coat the bottom of 13x5 inch baking dish with sauce; put a layer of eggplant and then more sauce.