1 med. eggplant
1 beaten egg
1/2 c. dry crumbs
Vegetable or salad oil
1 (6 oz.) pkg. mozzarella cheese
Spaghetti sauce
1/2 tsp. oregano (optional)

Pare eggplant and cut into 1/2 inch slices. Dip each slice in egg, then in crumbs. Saute on both sides in oil in heavy skillet. Put half the slices in casserole or pan; top with half the cheese and rest of eggplant. Pour sauce over eggplant. Arrange rest of cheese on top. Cover and bake in 350 degree oven for 20 minutes.