Eggplant Casserole

Peel and thinly slice eggplant. Lay on paper towels. Lightly salt both sides. Let them drain for about 30 min.

Sauté about a half of a minced onion with a little olive oil. Add a minced garlic clove. When soft add one small can tomato sauce. Heat through. Salt and pepper to taste. I also like to add about a half teaspoon of sugar.

Coat the drained eggplant with flour and fry in olive oil until slightly brown. Drain oil on paper towels.

Beat 3 eggs with two tablespoons of cold water.

Put a scoop of flour into a flat bowl

Coat the bottom of an 8x8 pan with a little non stick spray. Then coat with about four spoonfuls of the sauce.

Take a slice of the eggplant and dip it first into the egg then into the flour (heavy). Layer the slices onto the pan. Spoon a little of the sauce onto each slice of the eggplant. Sprinkle with grated Romano cheese, fresh chopped parsley and mint. Continue layering also adding a few spoonfuls of the beaten egg onto the layers. When finished layering add remaining egg and sauce. Top with parsley, mint and cheese.

Bake at 350*

30-35 min.

Let stand before slicing into small squares.

Serve at room temperature.