2 large eggplants
1/2 to 1 c. bread crumbs
1/2 c. grated Romano
1 tbsp. parsley
1 tbsp. basil
1/2 tsp. black pepper
1 egg
1/4 c. milk
salt (optional)
1 lb. Mozzarella cheese, grated
your own favorite tomato sauce

Wash, peel and slice eggplants into 1/4-inch slices. Mix egg and milk and set aside. Mix all other ingredients. Dip slices of eggplant into egg mixture, then into crumb mixture. Lay flat on a greased cookie sheet and bake at 350°F for 20 minutes. Turn once. Spoon a little sauce on the bottom of a large casserole dish. Layer slices of eggplant, sauce and grated Mozzarella. On top layer, sprinkle more sauce, Mozzarella and grated Romano cheese.

Bake in a 350°F oven for 30 or 40 minutes until bubbly.