1 pkg. (14 oz.) fillets, thawed
1 lg. eggplant
2 to 3 eggs, beaten
1 1/2 to 2 c. dry, fine bread crumbs
1 can (14 oz.) tomato sauce
Oregano, garlic salt, basil
8 oz. Mozzarella cheese, shredded
Grated Parmesan cheese

Slice eggplant into 1/2 inch slices. Dip in egg and then in bread crumbs. Brown in 1/4 cup hot oil on both sides. Arrange slices on bottom of a shallow baking dish. Place fish on to of eggplant. Pour tomato sauce over all and sprinkle lightly with oregano, garlic salt and basil. Top with Mozzarella and Parmesan cheese. Bake in 350 degree oven 30 to 40 minutes. Serves 3 to 4.