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1
Add oil to a skillet to 1/2 inch depth.
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2
Peel and slice the eggplant into 1/4 inch slices.
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3
Dredge in the flour and dip in the eggs to coat on all sides.
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4
In medium hot heat fry the eggplant until lightly golden on both sides.
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5
Remove to a paper towel lined cookie sheet and continue to fry until all eggplant is fried.
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6
Only dip in the eggs when you can add the slices to the frying pan, do not dip ahead.
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7
Once you are finished, place a small amount of sauce in the bottom of your glass baking dish.
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8
Add a single layer of eggplant, a sprinkle of romano, salt and pepper and a light layer of sauce.
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9
Continue layering until all eggplant is used.
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10
Add the water to your sauce jar and shake well, add this water to the side of your casserole dish and then top with a generous sprinkle of the shredded cheese.
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11
Cover and bake in.
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12
a 350* oven till bubbly and heated through, about 25 minutes.
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13
**Please note that the measurements for oil, flour and eggs will vary depending on the size of your eggplant.
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14
**Often times I will prepare three or four eggplants through the flour/egg and frying steps, layer between waxed paper and freeze in Ziploc bags to use later.
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15
It freezes very well and then is a simple dinner to prepare at a moment's notice.
