1 eggplant
3 eggs, beaten
1 1/2 cups dry bread crumbs
1 cup olive or salad oil
4 (8 ounce) cans tomato sauce
1/2 pound sliced mozzarella cheese
1/2 cup grated Parmesan cheese
2 teaspoons oregano
2 teaspoons salt
Lightly grease 9 x 9 x 1 3/4-inch baking dish.
Cut eggplant crosswise into 1/4 inch thick slices. Dip in beaten eggs, then crumbs, coating completely. Sauté eggplant in oil until golden brown, about 2 minutes each side, then drain.
In baking dish, layer in order: half the eggplant, 1 teaspoon oregano, 1 teaspoon salt, half the mozzarella cheese, half the tomato sauce, 1/4 cup parmesan cheese. Repeat the above. Bake uncovered, 25 to 30 minutes or until cheese is melted and eggplant is tender. Bake at 350 degrees F.
Makes 6 servings.
ENJOY!