1 med. eggplant
1 tbsp. salt
1 c. fine dry bread crumbs
1/2 c. Romano cheese, grated
Salt & pepper
1 1/2 tbsp. parsley flakes
3-4 eggs, beaten
Oil
Tomato puree

Cut eggplant crosswise in thin slices. Place in water to cover, with 1 tablespoon salt, for 30 minutes. Mix together in bread crumbs, 1/2 cup cheese, salt and pepper to taste, parsley and eggs. Drain eggplant; dry on paper toweling. Place about 1 tablespoon crumb mixture between each 2 slices of eggplant. Heat 1 1/2" of oil in a skillet. Saute filled eggplant slices, turning carefully with tongs to brown on both sides without letting filling escape. In a casserole, arrange alternate layers, in order, of eggplant, additional cheese and puree. Repeat until all eggplant is used. Cover and bake at 350 degrees for 1 hour. Serves 4 to 5.