Cut skin from eggplant, cross-cut into ¼ inch slices. Pat slices dry, dip in beaten egg then coat each side with breadcrumbs. Fry breaded slices just until lightly brown, then lay on paper towel to absorb excess oil.

Using a deep, glass baking dish, layer, first the eggplant, then sauce and Romano cheese, continue the same with a second layer and so forth until all the eggplant is used. Top with remaining sauce and cheese.

Bake in 350 degree pre-heated oven for 25 to 30 minutes.

Serve with crusty Italian bread from the bakery for a great meatless meal.