2large eggplantspeeled and sliced very thin (around 1/4 inch max.)
5-6largeeggsyou may need more
Salt and pepper to taste
1/2cupgrated Romano cheeseor Parmesan
1 1/4cupsshredded mozzarella cheese
Place the flour into a wide, shallow bowl and add salt and pepper to taste, mixing well.
Place the eggs into another wide, shallow bowl and whisk to mix the yolks and whites.
Begin heating a couple Tablespoons of oil over medium-high heat in the pan (I use two pans to make it go quicker).
While the oil heats, begin by dredging each slice of eggplant in the flour.
Tap off the excess flour and then soak it for a moment in egg so that all sides are fully covered.
Tap off the excess egg and fry each slice of egg plant in the pan until golden on each side, around a few minutes of each side. make sure to adjust the heat as needed and add more oil to the pan as needed (these tend to suck up the oil pretty quickly so you will need more).
Once each side is golden, drain the eggplant slices on a paper towel lined plate.
Preheat the oven to 350 degrees.
Ladle a thin layer of marinara sauce on the bottom of the baking pan.
Add a layer of egg plant.
Top it with a thin layer of sauce.
Sprinkle some of the Romano cheese on top.
Reheat these layers 3-4 times until you're out of eggplant slices.
Sprinkle this with shredded mozzarella cheese.
Bake for 30-45 minutes or until bubbly. Serve immediately.