2 lbs. eggplant, trimmed and peeled
Salt
1 c. vegetable oil, divided
1 c. grated Parmesan cheese, divided
1 tsp. oregano, divided
8 oz. Nizzarekka cheese, shredded, divided
1 (16 oz.) jar tomato sauce, divided

Cut eggplant into 3/8 inch slices. Set in colander. Sprinkle liberally with salt. Let drain 30 minutes; pat dry.

Heat oven to 350 degrees.

In a large skillet heat half the oil over medium-high heat. When oil is hot, slide eggplant slices into skillet. Put in as many as will fit in one layer. Fry until golden on both sides. Remove to brown paper to drain. Repeat until all eggplant is cooked, using remaining oil as necessary. Layer 1/2 the eggplant in a 9 x 13 inch baking dish. Sprinkle with 1/3 of the Parmesan cheese, 1/2 of the oregano and 1/3 of the Mozzarella cheese. Cover with 1/2 the tomato sauce. Repeat the layers. Top with remaining cheeses. Bake 30 minutes. Let settle for 5 minutes before serving. Serves 4 to 6.