1 med. eggplant, pared & cut 1/2" slices
1/2 c. butter, melted
1 c. fine dry bread crumbs
1/4 tsp. salt
1 - 1 1/2 c. spaghetti sauce with mushrooms
1 tbsp. oregano leaves
1 c. shredded Mozzarella cheese

Stack slices of eggplant in dish with salt in between each slice. Let stand for 30 minutes and drain. Dip eggplant in butter, then in mixture of bread crumbs, oregano leaves and salt. Place on greased cookie sheet or oven pan. Spoon sauce over all and top with cheese. Bake in hot oven, 450 degrees for 10 to 12 minutes or 30 minutes if you don't want it soggy.