Eggplant Parmesan - cooking recipe

Ingredients

1 large eggplant
3 eggs, beaten
1 c. bread crumbs
1/2 c. olive oil
1/2 c. Parmesan cheese
2 tsp. oregano
1/2 lb. Mozzarella cheese
3 c. tomato sauce

Preparation

Pare eggplant and cut into 1/2-inch slices.
Dip each slice into egg, then into crumbs.
Saute on both sides in hot oil until brown.
Place a layer of eggplant in a 2-quart casserole; sprinkle with oregano, Parmesan cheese and Mozzarella cheese.
Cover with tomato sauce; repeat until all is used.