Eggplant Parmigiana - cooking recipe

Ingredients

1 large eggplant
1 (1 lb.) can tomatoes
1 (6 oz.) can tomato paste
1/4 tsp. garlic powder
1 1/2 tsp. Season-All
1/8 tsp. black pepper
1 Tbsp. parsley flakes
1/4 tsp. crushed oregano
1 bay leaf
1/2 c. Romano cheese, grated
2 c. soft bread crumbs
1/2 lb. sliced Mozzarella

Preparation

Cut eggplant into 1/2-inch slices and peel.
Parboil in a small amount of salted water until barely tender.
Remove and keep warm.