1 lg. eggplant
1 c. bread crumbs
2 tsp. oregano
2 cans (2 c.) tomato sauce
2 eggs, beaten
1/2 c. grated Parmesan cheese
1/2 lb. Mozzarella cheese, sliced

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