Eggplant Romano

Yield: 6

1 Eggplant
Seasoned Flour
1 Egg Beaten
2\3 Cup Corn Oil
1 Can 16 Oz Plum Tomatoes, Chopped
1\2 (6 Oz) Can Tomato Paste
2 To 3 Tbsp Minced Fresh Parsley
1\2 Cup Water
1 Cup Freshly Grated Romano Cheese
Salt And Pepper To Taste
3/4 Cup Chopped Mozzarella Cheese

Peel And Slice Eggplant Into 1\4 Inch Slices. Season Slices With Flour. Shake Off Excess. Dip Into Egg. Cook Slices A Few At A Time In Hot Oil Turn To Brown Slightly On Other Side. Drain Well. Combine Tomatoes, Paste Water, Parsley, Salt And Pepper. Simmer Uncovered About One Hour Or Until Thickened. Spoon Thin Layer Of Sauce In Baking Dish. Arrange 1\3 Of Eggplant Slices Overlapping In Sauce. Top With 1\4cup Mozzarella Then Sprinkle With Grated Cheese. Repeat Layers, Using Up All Ingredients Ending With Grated Cheese. Bake Uncovered In 400 Oven For 20 Minutes. Remove From Oven And Let Stand For 15 To 20 Minutes.