1 large eggplant
3 eggs, beaten
1 cup (packaged) dried bread crumbs
¾ cup olive or salad oil
½ cup grated Parmesan cheese
2 teaspoons dried oregano
½ pound sliced Mozzarella cheese
3 8 ounce cans tomato sauce if you don?t want to make your own tomato based sauce

Pare eggplant if desired; cut into ¼" thick slices. Dip each slice first into beaten eggs, then into crumbs. Sauté in hot oil in skillet until golden on both sides. In 2 quart casserole, place layer of eggplant, top with some of Parmesan, oregano and Mozzarella; cover well with some of tomato sauce. Repeat until all eggplant is used, topping last layer with Mozzarella. Bake, uncovered, ½ hour at 350° or until sauce is bubbly and cheese is melted. Makes 4 to 6 servings.