1 eggplant
1 (6 oz.) can tomato sauce
Several garlic cloves
1/2 c. grated Romano cheese
1 c. oil
2 tbsp. oregano
Dash of salt and pepper

Place a small amount of oil in bottom of frying pan. Wash and dry eggplant. Remove top and cut cross-wise; also make one lengthwise cut if eggplant is large. Place a layer of eggplant pieces in frying pan. Mince some garlic and scatter small amount over each piece. Spoon over some tomato sauce. Sprinkle with cheese. Sprinkle lightly with salt, pepper, and oregano. Top with some oil. Repeat, layering until all eggplant has been used. Cover and cook over moderate heat for 10 to 20 minutes. Length of cooking time will depend up the freshness of the eggplant.