3 eggplant, fried and sliced
1 lg. (28 oz.) can tomato puree
1 sm. pkg. Mozzarella cheese
Grated Romano cheese

Garlic
Basil
Diced onion (or dried onion)
Oregano
Rosemary
Olive oil
Salt and pepper

3 eggs
2 c. flour

Before you cut eggplant, in a pan, cook the tomato puree with spices. Depending on consistency of tomato puree, may need 1/2 cup water.

Peel and slice eggplant and place in colander. Lightly salt and let set about 10 minutes (will turn darker, takes bitterness out of eggplant).

Beat 3 eggs in one bowl, put 2 cups flour in another. Dip sliced eggplant first in beaten egg, then flour and fry in vegetable oil until lightly browned. Drain oil from eggplant on paper towels. Slice after drained.

In large 3 quart casserole dish, alternate layers by adding as follows:

Tomato puree, eggplant, Mozzarella cheese (thinly sliced or grated), Romano cheese, then tomato puree again, etc. Last layer should be tomato puree mixture. Bake at 350 degrees for about 35 minutes.