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

Pare eggplant; cut 1/4 in slices. Dip each slice into eggs, then into crumbs. Saute in hot oil until brown. Place a layer of eggplant into a casserole dish, sprinkle with Parmesan, oregano and mozzarella; cover with tomato sauce. Repeat until all eggplant is used, topping last layer of sauce with mozzarella. Bake uncovered about 1/2 hour at 350 degrees.