"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 large eggplant 2 eggs 1/4 tsp. pepper Italian bread crumbs 1/2 lb. mozzarella, sliced 25 oz. tomato sauce 1/4 cup parmesan cheese 1/4 cup romano cheese 1-2 Tbsp. olive oil
Wash eggplant and slice thinly. Put the raw eggs in a flat dish and dip each slice of eggplant in them before coating it with bread crumbs. Layer in a 9"x9" baking dish with cheese and tomato sauce. Bake at 350º for approx. 1 hour.
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