2 to 2 1/2 lb. eggplant
3 beaten eggs
1 1/2 c. packaged dry bread crumbs
3/4 c. cooking oil
1/2 c. grated Parmesan cheese
1/2 lb. Mozzarella cheese, sliced
3 (8 oz.) cans tomato sauce
2 tsp. oregano
1/2 tsp. salt

Peel eggplant and cut into 1/4 inch thick slices. Dip each slice first into eggs, then crumbs. Saute in hot oil until golden brown on both sides. Place a layer of eggplant in greased 9x13 inch pan. Sprinkle with 1/3 of Parmesan cheese and oregano. Top with several slices of Mozzarella cheese, then cover with 1 can of tomato sauce. Repeat 2 more layers, ending last layer with slices of cheese and sauce. Bake at 350 degrees uncovered for 30 minutes or until sauce is bubbly and cheese is melted. Cool 10 minutes before slicing into squares.