2 medium eggplant
1 beaten egg
Italian seasoned bread-crumbs
8 oz. grated mozarella cheese
1/2 cup of grated Romano cheese
1 can of spaghetti sauce

Wash and cut eggplant into 1 inch thick slices. [Do not peel]
Dip slices into beaten egg mixture, and then drench slices into bread-crumbs.
Place on ungreased baking sheet.
Bake these in a hot oven, 425*F till golden brown.

In a oblong baking dish, place a thin layer of spaghetti sauce just to cover bottom of dish.
When slices of eggplant are golden place three slices in a row, and spoon some sauce over these 3/4 of the way up, sprinkle some grated mozarella cheese across the eggplant slices, next row overlaps the first row and,you keep repeating this process till all slices of eggplant are used.
A final sprinkle of Romano cheese.

Bake in a 350*F oven, uncovered till bubbly and the cheese is a slight gold color....about 30 to 45 minutes.

This dish can be served on a bed of white rice, add a garden salad for a great meal.

If a richer dish is wanted, fry a pound of lean ground beef and add this to your sauce before you begin to "layer" your eggplant.