2 med. eggplants, peeled & cut into 1" thick slices
1/2 c. tomato sauce
2 c. dried bread crumbs
1 tbsp. fresh or dried oregano
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 c. grated Parmesan cheese

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Spread each slice of eggplant on one side with about 1 teaspoon of the tomato sauce. In a bowl, combine bread crumbs, oregano, salt and pepper. Dip each slice of eggplant into mixture, coating both sides. Shake off excess. Lay slices on prepared baking sheet and sprinkle with Parmesan. Bake for about 15 minutes or until browned. Serve immediately. Serves 4.