Eggplant Parmigiana - cooking recipe

Ingredients

2 medium eggplant, peeled and sliced 1/4-inch thick
1 (14 1/2 oz.) can whole tomatoes, chopped
8 oz. pkg. Mozzarella cheese, grated
1/2 c. Parmesan cheese
salt
oil (for frying)
1 1/2 tsp. Italian spices (oregano, basil)
butter

Preparation

Lightly salt eggplant slices and drain in colander at least 30 minutes.
Pat dry and fry in oil until golden on both sides.