1 lg. eggplant
1/4 c. flour
1 egg, beaten
2 tbsp. water
1/2 tsp. salt
3/4 c. dried bread crumbs
3-4 tbsp. olive oil
1/2 lb. Mozzarella cheese, sliced
1 (8 oz.) can tomato sauce
1/2 tsp. oregano
1/2 c. grated Parmesan cheese

Slice eggplant 1/2" to 3/4" thick. Do not peel. There should be 6 slices. Dredge with flour. Mix egg, water and salt. Dip the floured pieces in this mixture. Coat with crumbs. If time permits refrigerate for 30 minutes or longer to set coating.

Preheat oven to 400 degrees. Heat oil in large skillet until hot, but not smoking. Brown on both sides until tender. Arrange eggplant in single layer in a greased shallow dish. Top with sliced cheese. Add 2 tablespoons tomato sauce to each slice and sprinkle oregano and Parmesan cheese over top. Bake until cheese melts, about 10 to 15 minutes. Serves 6.