1 lg. eggplant, unpeeled, 1/4 inch slices
2 tbsp. Parmesan cheese
1 tbsp. corn or safflower oil
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder or sm. clove garlic, minced
1 tsp. oregano, crushed
1 (8 oz.) can tomato sauce
3 oz. Mozzarella cheese, sliced thin
1/4 c. toasted bread crumbs

Bring 8 cups of water to a boil in a large pot. Remove from heat and add eggplant. Let stand for 5 minutes. Drain water; shake eggplant slices and dry with paper towels.

Heat oil in a frying pan and brown eggplant on both sides; avoid sticking. Mix Parmesan cheese, salt, pepper, garlic, oregano, and tomato sauce in a separate bowl. Spread sides of casserole dish with this sauce. Layer eggplant and Mozzarella cheese in dish and cover with sauce. Sprinkle with toasted bread crumbs. Bake at 350 degrees for 30 minutes.