1 lg. eggplant
1 c. packaged bread crumbs
1/2 c. grated Parmesan cheese
1/2 lb. sliced Mozzarella cheese
3 eggs, beaten
3/4 c. olive or salad oil
2 tsp. dried oregano
3 (8 oz.) cans tomato sauce

Heat oven to 350 degrees. Pare eggplant if desired, cut into 1/4 inch thick slices. Dip each slice into first egg, then bread crumbs. Saute in hot oil until golden brown on both sides. Place layer of eggplant in 2 quart casserole; sprinkle with some of Parmesan, oregano and Mozzarella, then cover well with some of the tomato sauce. Repeat until all eggplant is used topping last layer of sauce with several slices of Mozzarella. Bake uncovered 1/2 hour or until sauce is bubbly and cheese is melted. Makes 4 to 6 servings.