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

Heat oven to 350 degrees. Cut eggplant into 1/4 inch slices. Dip each slice in eggs, then in crumbs. Saute in hot oil until brown. Place layer of eggplant in 2-quart casserole; sprinkle some of Parmesan, oregano and Mozzarella; then cover well with tomato sauce.

Repeat until all eggplant is used, topping last layer of sauce with several slices of Mozzarella. Bake uncovered, 1/2 hour. 4 to 6 servings.