1 lg. eggplant
3 eggs, beaten
1 c. dried bread crumbs
3/4 c. olive or salad oil
1/2 c. grated Parmesan cheese
2 tsp. dried oregano
1/2 lb. mozzarella cheese, sliced
3 (8 oz.) cans tomato sauce

Start heating oven to 350 degrees. Pare eggplant if desired; cut into 1/4 inch thick slices. Dip each slice first into eggs, then into crumbs. Saute in hot olive oil until golden brown on both sides. Place layer of eggplant in 2 quart casserole; sprinkle with some of Parmesan, oregano and mozzarella; then cover well with some of tomato sauce. Repeat until all eggplant is used, topping last layer of sauce with several slices of mozzarella. Bake, uncovered, 1/2 hour or until sauce is bubbly and cheese is melted.