1 lb. eggplant
1 egg
2 tsp. water
3/4 tsp. dried oregano leaves
Salt and pepper
1/2 c. oil
1 1/2 c. Italian sauce
1 1/2 c. Mozzarella cheese, shredded
1/2 c. Parmesan cheese, grated

Cut eggplant crosswise into 1/2 inch slices; sprinkle with salt. Let stand 30 minutes; rinse and drain. Dip eggplant in mixture of egg, water, oregano, salt, and pepper. Saute in oil until brown, about 8 minutes. Spread 3/4 cup Italian sauce in a 13 x 9 inch baking pan; arrange eggplant over sauce. Sprinkle with Mozzarella cheese, spoon remaining sauce over. Sprinkle with Parmesan cheese. Bake at 350 degrees until eggplant is tender, about 20 minutes. Makes 4 servings.