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2-3 eggs, beaten
2-3 tablespoons of milk
2-3 cups fine Italian bread crumbs, seasoned
Olive oil for frying
32oz. to 47oz. canned tomato sauce
1 cup grated Romano cheese
1 pound (approx.) Mozzarella cheese, shredded
Peel eggplant and slice into ¼" thick round slices ( not to thin or the will absorb to much oil), add milk to beaten eggs and mix together, dip eggplant slices into egg mixture and then coat with the bread crumbs. Heat the olive oil in a skillet, add the eggplant and fry golden brown on both sides, remove eggplant slices and drain on paper towel.
Spread enough tomato sauce in the bottom of a baking dish to cover, sprinkle small amount of oregano (to taste) on top of tomato sauce, add a layer of eggplant slices, cover with a layer of Romano and Mozzarella then another layer of tomato sauce. Repeat layers with the last layer being a cheese layer. Bake at 350 degrees for approx. ½ hour, or until sauce is bubbling and the top cheese layer is golden brown. Let the dish settle for 10 to 15 min. before serving to firm up the layers.