1 eggplant (about 1 to 2 lb.)
3 beaten eggs
1 1/2 c. packaged dried bread crumbs
3/4 c. olive oil
1/2 c. grated Parmesan cheese
2 tsp. dried leaf oregano, crushed
2 tsp. dried leaf basil, crushed
1/2 tsp. salt
1/2 lb. Mozzarella cheese, sliced
3 (8 oz.) cans tomato sauce

Peel eggplant and cut into 1/4-inch thick slices. Dip each slice into beaten eggs, then crumbs. Sauté in hot olive oil until golden brown on both sides. Place a layer of eggplant in a greased 2-quart casserole. Sprinkle with 1/3 of the Parmesan cheese, oregano and basil. Top with several slices of Mozzarella. Then cover with 1 can of tomato sauce. Repeat two more layers ending last layer of sauce topped with several slices of Mozzarella.

Bake in preheated 350°F oven, uncovered, for 30 minutes.

Serves six.