1 med. eggplant
1/2 c. flour
1/4 tsp. salt
1/8 tsp. pepper
3/4 c. salad oil
2 (15 1/2 oz.) cans sauce with meatballs
1/2 tsp. Mozzarella cheese
1/2 tsp. oregano

Wash eggplant, slice into 1/2 inch slices, roll in flour combined with salt and pepper. Start heating oven to 350 degrees. In a little hot salad oil, in 9 inch aluminum casserole (2 quart), saute eggplant slices until brown on both sides, adding more oil as needed. Arrange in one layer half of eggplant slices, meatball sauce and cheese slices, sprinkling layer with 1/4 teaspoon oregano. Repeat, bake uncovered 35 minutes. Makes 4 servings.