INGREDIENTS
1 1/4
lbs Eggplant
3
Eggs
1 1/2 qt
Tomato sauce
1
Your favorite pasta
1/2 tsp
Black pepper
1 cup
Flour
1
Salt
1 tsp
Salt
1
Vegetable oil - enough to fill
1 1/2 cups
Bread crumbs, seasoned
1/4 lb
Fontina cheese
3 tbsp
Milk
1/2 lb
Mozzarella cheese, fresh
1 cup
Parmesan cheese
1/8 cup
Romano cheese