2 medium eggplants
1/2 c. flour
2 eggs, well beaten
1/2 c. bread crumbs
1 tsp. oregano
6 tbsp. olive oil
1/4 c. butter, melted
1 tsp. salt
1 tsp. pepper
marinara sauce
1/2 to 1 c. Parmesan cheese
1/2 to 1 c. Mozzarella cheese
3/4 c. chopped onion
3/4 c. chopped green peppers

Cut eggplant into 1/4 to 1/2-inch slices. Sprinkle lightly with salt. Let drain for 30 minutes. Pat dry and sprinkle lightly with flour. Dip into beaten eggs. Mix bread crumbs with oregano. Dip slices in bread crumbs. Combine butter and oil in skillet and heat. Add eggplant slices and sprinkle with salt and pepper. Sauté to a medium brown, about 5 minutes on each side.

Preheat oven to 325°F. Oil baking dish. Cover bottom with marinara sauce (thin layer). Layer eggplant on sauce. Sprinkle with green peppers, onions, Parmesan and Mozzarella cheeses. Repeat layers. Top with Parmesan and Mozzarella cheese.

Bake at 350°F for 20 to 25 minutes until brown.