Eggplant Parmesan

Directions

1. 1
   Pare eggplant and slice into 1/4-inch thick pieces.
2. 2
   Dip first in eggs, then in crumbs.
3. 3
   Saute in hot oil until brown on both sides.
4. 4
   In 2-quart casserole, place layer of eggplant.
5. 5
   Cover with Parmesan cheese, oregano and sliced Mozzarella cheese.
6. 6
   Cover well with tomato sauce.
7. 7
   Repeat until all eggplant has been used. Top last with Mozzarella cheese.
8. 8
   Bake uncovered for 1/2 hour at 350°.