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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