1 med. eggplant, pared and cut into paper thin slices
1-2 eggs, beaten
3/4 c. fine dry bread crumbs
1/4 tsp. salt
1 (8 oz.) can spaghetti sauce
1 tbsp. oregano
1 c. shredded Mozzarella cheese

Allow eggplant to drain 2 hours after it has been sliced (salt each slice). Dip slices of eggplant in egg, then bread crumbs and fry lightly on both sides.

Spread a layer of eggplant in baking dish and a layer of sauce, a sprinkle of oregano, and a layer of cheese. Continue layers of eggplant, sauce, oregano and cheese. Bake at 350 degrees for 45-50 minutes.