put bread crumbs in another shallow bowl
add herbs salt and pepper
season 1/2 inch slices of eggplant
dredge in flour, egg and bread crumbs
fry in 1/2 inch hot oil 2 minutes then turn.
after one minute drain on paper towel
cover the bottom of the pie plate with
sauce, arrange eggplant over the sauce,
cover the eggplant with sauce, grated
mozzarella and romano and some basil
add another layer bake until hot and just
beginning to brown