Spray or oil a 9 x 13-inch baking pan. Heat oven to 300 degrees F.
Blend the ricotta with egg and set aside. Don't peel the eggplant, just slice
LENGTHWISE into 1/4-inch thick slices.
Spoon marinara sauce lightly over bottom of the pan until just barely covered.
Layer eggplant in one layer, spoon ricotta mixture over top and spread around with
a little more marinara. Sprinkle 2 tablespoons of romano over the layer and a very
LIGHT sprinkling of moazarella.
Repeat this process for each layer. You should have 3-4 layers.
Cover tightly with foil, and bake at 300 degrees F for 1 1/2 hour hours.
Remove from oven, remove foil, generously sprinkle 1 pound grated mozzarella over
the entire top. Do not cover. It will melt from the heat of the eggplant.
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