1 lg. eggplant
3 eggs, beaten
1 c. bread crumbs
3/4 c. oil
1/2 c. grated Parmesan cheese
2 tsp. oregano
1/2 lb. Mozzarella cheese
1 jar spaghetti sauce

Preheat oven to 350 degrees. Peel and slice eggplant into 1/4 to 1/2 inch slices. Dip each into eggs then into bread crumbs - saute in hot oil until golden brown on both sides. Place layer of eggplant into casserole dish, sprinkle with cheese, oregano and cover well with spaghetti sauce.

Repeat until all eggplant, etc., is used, topping last layer with cheese. Bake uncovered 1/2 hour or until sauce is bubbly.