1 med. eggplant
1 egg
2 tbsp. water
1/2-3/4 c. dried bread crumbs
Salad oil
1 (8 oz.) can tomato puree
1/2 tsp. oregano
1/2 c. Parmesan cheese
1 (8 oz.) pkg. mozzarella cheese (sliced or shredded)

Heat oven to 375 degrees. Cut eggplant into 1/2 inch cross-wise slices. Beat egg with water. Dip eggplant slices into egg mixture, then into bread crumbs.

Heat oil in large skillet. Saute eggplant slices in skillet until all are brown on outside and fork tender. Grease 9 x 13 inch casserole dish. Layer half of eggplant slices in bottom of dish, next - layer of tomato puree; add oregano, layer of Parmesan cheese, layer of mozzarella cheese. Repeat layers. Bake 30-40 minutes.