1 med. eggplant
1/2 to 1 c. dry bread crumbs
1 beaten egg
1 tsp. crushed oregano
2 tbsp. crushed parsley
1/4 to 1/2 c. grated Parmesan cheese
1 (8 oz.) can seasoned tomato sauce
4 to 6 slices Mozzarella cheese (6 oz.)

Pare eggplant, cut 1/4 inch slices. Dip in beaten egg, then coat well with bread crumbs. Let dry few minutes on rack. Brown lightly on both sides in hot oil (about 1/8 inch deep in skillet). Overlap slices in a 10 6 x 1 1/2 inch baking dish, sprinkle with salt, pepper, oregano, parsley, and Parmesan cheese.

Top with the Mozzarella cheese slices. Pour the tomato sauce over all. Bake at 350 degrees for 15 to 20 minutes or until sauce is bubbly and cheese melts. Serves 4 to 6. Freezes well. Delicious as a meal with a salad or as side vegetable dish.