1 large eggplant
2 eggs, beaten
1 to 2 c. bread crumbs (plain or seasoned)
3/4 c. olive or salad oil
1/2 c. grated Parmesan cheese
1 tsp. oregano (optional)
1 1/2 c. tomato sauce
1 c. grated Mozzarella cheese

Cut eggplant into slices (not too thick). Dip each slice, first in egg, then into crumbs.

Sauté in oil until brown on both sides. Drain well. Place layer of eggplant in 2-quart casserole. Sprinkle with Parmesan cheese and oregano. Cover with part of tomato sauce. Add layer of Mozzarella. Repeat layers until all eggplant is used, topping last layer with Mozzarella.

Bake in 350°F oven for approximately 30 minutes.