1 med. eggplant
1 beaten egg
1/3 c. fine dry bread crumbs
Salad or olive oil
Salt & pepper
1 (8 oz.) can (1 c.) tomato sauce
1 tsp. oregano
2 tbsp. chopped parsley
1/4 c. grated Parmesan cheese
4 to 6 slices (about 6 oz.) Mozzarella cheese

Pare eggplant, cut in 1/2 inch slices. Dip in beaten egg, then coat well with bread crumbs; let dry a few minutes. Brown lightly on both sides in hot oil. Overlap slices in a lightly buttered 10 x 6 x 1 1/2 inch baking pan. Then sprinkle with salt, pepper, oregano, parsley and Parmesan cheese.

Top with Mozzarella cheese. Pour tomato sauce over all. Bake in moderate oven (350 degrees) for 20 minutes or until sauce is bubbly and cheese melts. Makes 5 or 6 servings.