1 lg. eggplant, about 1 1/2 lb.
3 beaten eggs
1 1/2 c. bread crumbs
1 c. olive oil or salad oil
2 tsp. oregano
2 tsp. salt
1/2 lb. sliced Mozzarella cheese
32 oz. tomato sauce
1/2 c. grated Parmesan cheese

Preheat oven to 350 degrees. Lightly grease a 9 x 9 x 1 3/4 inch pan. Cut eggplant crosswise in 1/4 inch slices. Dip into beaten eggs, then bread crumbs, coating completely. Heat oil in large skillet. Saute eggplant until golden brown, about 2 minutes each side. drain.

In baking dish, layer in order, half the eggplant, 1 teaspoon oregano, 1 teaspoon salt, half the Mozzarella cheese slices, half the tomato sauce and Parmesan cheese. Repeat these layers. Bake, uncovered 25- 30 minutes until cheese is melted and eggplant is tender.