1/2 c. olive oil
1 sm. onion, minced
1 sm. clove garlic, minced
1/2 lb. ground beef
2 sm. eggplants
1 1/2 c. tomato sauce
1/2 c. Romano cheese, grated
1 egg, beaten with 2 tbsp. Romano cheese
Salt and pepper to taste

Heat 2 tablespoons olive oil. Saute onion and garlic until limp. Add meat and saute until lightly browned. Reserve mixture and keep warm. Peel and slice eggplant 1/4 inch thick. Fry slices on both sides in remaining oil. Drain on paper towel.

Blend tomato sauce with 1/2 cup cheese. Place a layer of eggplant in the bottom of a casserole dish, cover with some of the fried meat and coat with tomato-cheese mixture. Season with salt and pepper. Repeat until all ingredients have been used up. Cover the top layer with beaten egg and bake at 400 degrees for 20 minutes. Makes 4 servings. If too rich, use half the amount.