INGREDIENTS

3 T. olive oil (approximate)

1 medium eggplant, sliced in 1/4 inch rounds

4 oz. part-skim mozzarella, grated

4 oz. Romana cheese. grated

1 large onion chopped

1 large green pepper chopped

4 cloves garlic minced

3 eggs, well-beaten

6 oz. Italian-style bread crumbs

24 oz. spaghetti sauce

1 tsp. oregano

DIRECTIONS

Part One

1.Coat griddle with oil and pre-heat griddle to frying temperature, about 375 degrees.

2.Dip each slice of eggplant into the beaten egg, then in bread crumbs, covering both sides of each slice thoroughly

3. Fry on heated griddle until golden brown. Flip and fry on the other side. When done, eggplant should pierce easily with a fork.

Part Two

1. While eggplant is frying, begin a separate frying pan heating with 1-2 tsp. olive oil.

2. Add minced garlic, chopped onion and green pepper, and the oregano to the oil. Hint: First rub the oregano between palms to help release it’s aromatic oil.

3. Saute until veggies are soft.

Part Three

In a 10 inch glass baking dish, assemble the layers:

1.start by covering the bottom of the dish with spagetti sauce

2.then fried eggplant slices

3.sprinkle that layer with grated Romano

4.then add a layer of the vegetables

5.then sauce again

6.repeat layers until finished

7.cover with remaining mozzarella and Romano

8.Bake at 325 degree oven for 40 minutes. If cheese browns too much, turn temperature down and/or cover casserole.