Eggplant Italian - cooking recipe

Ingredients

2 medium eggplant
1 tsp. oregano
1 tsp. basil
1 can crushed tomatoes
4 to 8 oz. Mozzarella cheese, grated
2 c. bread crumbs
salt to taste

Preparation

Wash and cut ends from eggplant.
Slice eggplant into 1/2-inch rounds.
Boil until slightly tender.
Pour tomatoes into saucepan. Add spices; boil for 15 minutes.
Place tender eggplant into 2-quart casserole dish.
Pour cooked tomatoes over eggplant.
Add grated cheese to top.
Cover cheese with bread crumbs.
Bake for 30 minutes at 350\u00b0.