Serves 6.

1 lg. eggplant
1/3 lb. provolone cheese, sliced 1/4 inch thick
1 tsp. dried oregano leaves
1 to 2 eggs, beaten
1/2 c. dry Italian bread crumbs
1/3 c. minced parsley
1/3 c. grated Parmesan cheese
2 tbsp. olive oil
1 to 2 tomatoes, sliced

Slice eggplant into 1/2 inch thick slices after peeling.

Place slices of tomato on each 1/2 inch slice of eggplant. Cover with slice of provolone cheese. Sprinkle each with pinch of oregano. Top with remaining eggplant slices. (Makes sandwich.)

Combine the bread crumbs, parsley, and Parmesan cheese. Dip sandwiches into egg mix and dredge in bread crumbs.

Place on baking sheets. Drizzle each with teaspoon of olive oil.

Bake at 375 degrees for 15 to 20 minutes or until tender.

Serves as is or with red sauce.