Instructions: For the marinara sauce: Heat olive oil over medium heat in a medium saucepan. Add onion; season with salt, and cook, stirring occasionally, until onions are translucent, about 3 minutes. Add garlic, and cook 2 minutes more. Add tomatoes, tomato paste, salt, and pepper. Bring to a boil. Reduce to simmer, and cook until thick, about 30 minutes. Stir in basil. Remove from heat. (

Makes about 6 cups)

Place rack in center of oven. Heat oven to 375 degrees. Line a baking sheet with parchment paper. Line a second baking sheet with paper towels. Set aside.

Slice eggplant lengthwise into 1/4-inch-thick slices. Combine breadcrumbs, basil, and parsley in a shallow dish. Place flour in a second shallow dish. Whisk together eggs and 1 cup pecorino Romano. Pour egg mixture into a third, larger, shallow dish. Dip sliced eggplant in flour, shaking off any excess. Dip floured eggplant in egg mixture to coat both sides. Dip eggplant in seasoned breadcrumbs to lightly coat both sides. Transfer to parchment-lined baking sheet. Set aside.

Heat 1/4 inch olive oil in a large straight-sided skillet over medium heat until hot but not smoking. Fry eggplant in batches until golden brown, about 3 minutes per side. Transfer to the baking sheet lined with paper towels. (If excess breading burns in oil, or oil begins to burn, discard oil and begin again with fresh oil.)

In a 4-quart shallow baking dish, spread 1 cup Marinara Sauce evenly over bottom. Layer eggplant slices to cover sauce. Spread 1 1/4 cups sauce evenly over eggplant. Sprinkle with 1 heaping teaspoon pecorino Romano, 1/2 teaspoon dried oregano, and 1/3 cup shredded mozzarella. Repeat procedure three times, omitting mozzarella on top of final layer.

Cover casserole with foil, and bake about 30 minutes, or until bubbling slightly. Remove foil, and sprinkle remaining shredded mozzarella over casserole. Bake until cheese is just melted. Allow to cool and set, about 20 minutes.

This recipe yields 8 to 10 servings.

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