Eggplant Parmesan

Peel off skin of eggplant.

Slice into medium slices, a little less than 1/4 inch thick.

Place in a colander and let drain for a few hours.

Dip slices in flour, then into batter of eggs, salt, pepper, minced garlic, Romano cheese and chopped parsley. Dip slices into bread crumbs, then into flat dish lined with waxed paper.

Use wax paper between each layer.

After all slices are breaded, place in refrigerator for at least 4 - 5 hours or preferably overnight.