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

Start heating oven to 350 degrees. Pare eggplant if desired, cut into 1/4 inch thick slices. Dip each slice into eggs, then into crumbs. Saute in hot oil in skillet until golden on both sides. In 2 quart casserole, place layer of eggplant, top with Parmesan, oregano and Mozzarella; cover well with some tomato sauce.

Repeat until eggplant is used, topping last layer with Mozzarella. Bake uncovered 30 minutes; or until sauce is bubbly and cheese is melted. Makes 4-6 servings.