Ingredients:

3 large eggplants
1 cup vegetable oil
salt and freshly ground black pepper to taste
3 lbs. ground beef
1 1/2 large onions, finely diced
1 1/2 Tbs. finely minced garlic
45 oz. canned whole tomatoes with puree
2 1/2 lbs. whole milk ricotta cheese
2 whole eggs, beaten
2 1/4-cups mozzarella cheese, grated
1 cup parmesan cheese
1 cup romano cheese

Instructions:

1. Slice eggplants lengthwise about an 1/8-inch thick, about 15 slices.
   
2. Heat a 10-inch frying pan with the vegetable oil until it is very hot (about 375F) — the oil will be shimmering. Fry eggplant slices in the hot oil until golden on both sides. Remove slices and place on paper towels and repeat until all eggplant slices have been fried. Season eggplant with salt and pepper.
   
3. Heat another large sauté pan until very hot. Add ground beef and cook until it is no longer pink, being sure to break apart any large chunks. Lift the meat out, leaving some of the fat in the pan.
   
4. Add the onions to the pan and sauté them over high heat until they start to turn golden. Add garlic, reduce heat, and continue to cook until the onions and garlic are very soft.
   
5. Add ground beef back to the pan with onions, add canned tomatoes, season well with salt and pepper and mix well. Cook for about 15 minutes over medium high heat, stirring occasionally. Set aside.
   
6. Preheat oven to 350F.
   
7. Spray a 9" x 13" baking pan with pan spray.
   
8. Place a single layer of fried eggplant slices on bottom of baking pan.
   
9. Spread half the ground beef mixture on top of eggplant slices. Drop half the ricotta cheese over the beef with even spoonfuls. Sprinkle half the parmesan, romano and 1 cup of mozzarella cheese on top of ricotta.
   
10. Repeat with another layer of ground beef, ricotta, parmesan, and romano cheeses then finish by sprinkling 1 1/4-cups mozzarella cheese evenly over the top.
    
11. Bake, covered with aluminum foil, in a preheated oven for a half hour. Remove foil and continue to bake for another half hour or until the sides are bubbly and the cheese is slightly golden.