Eggplant Parmesan - cooking recipe

Ingredients

1 large eggplant
3 eggs, beaten
1/2 c. Parmesan cheese
1/2 lb. Mozzarella cheese
1 c. dried bread crumbs
3/4 c. salad oil
2 tsp. oregano
3 (8 oz.) cans tomato sauce (with tomato bits)

Preparation

Cut peeled eggplant into 1/4-inch slices.
Dip each slice in eggs and crumbs.
Saute in oil until browned.
Place layer of eggplant in buttered baking dish.
Sprinkle with Parmesan cheese, oregano and Mozzarella cheese.
Cover well with some sauce. Repeat until ingredients are gone.
Top last layer of sauce with Mozzarella cheese.
Bake, uncovered, at 350\u00b0 for 1/2 hour. \"Enjoy.\"