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

Preheat oven to 350 degrees. Lightly grease a 9 x 9 inch baking dish. Cut eggplant crosswise into 1/4 inch slices. Dip into beaten eggs. Then into bread crumb coating. Heat oil in skillet, saute eggplant until brown. Drain. In dish layer in order, half eggplant, oregano, salt, Mozzarella, sauce and Parmesan cheese. Repeat. Bake uncovered for 25-30 minutes or until cheese is melted and eggplant is tender.