1 lb. eggplant
1 egg
2 tsp. water
3/4 tsp. dried oregano leaves
Salt and pepper
1/2 c. oil
1 1/2 c. Italian sauce (Ragu)
1 1/2 c. Mozzarella cheese, shredded
1/2 c. Parmesan cheese, grated

Cut eggplant crosswise into 1/2-inch slices. Sprinkle with salt; let stand 30 minutes. Rinse and drain (if you use the long green eggplant, this step can be omitted, but necessary with the purple one). Dip eggplant in mixture of egg, water, oregano, salt and pepper. Saute in oil until brown, about 8 minutes.

Spread 3/4 cup Italian sauce in 13x9 baking pan. Arrange eggplant over sauce. Sprinkle with Mozzarella cheese; spoon remaining sauce over and sprinkle with Parmesan cheese. Bake at 350 degrees until eggplant is tender, about 20 minutes. Makes 4-6 servings.