Stuffed Eggplant - cooking recipe

Ingredients

5 medium eggplants, sliced 1/8-inch thick
peanut oil for frying
flour
16 oz. Ricotta cheese
4 oz. Parmesan cheese
4 oz. Romano cheese
4 oz. grated Mozzarella cheese
1 Tbsp. oregano
1 Tbsp. basil, fresh
1 tsp. fresh ground pepper
2 cloves garlic, crushed
marinara sauce
2 Tbsp. Parmesan cheese
chopped parsley

Preparation

Dip sliced eggplant in flour, fry in oil until brown and drain on paper towel.
In a separate bowl combine cheeses.
Add oregano, basil, pepper and garlic and mix well.