Eggplant Parmesan - cooking recipe

Ingredients

1 large eggplant
3/4 c. oil
1/2 c. grated Parmesan cheese
2 tsp. oregano
1/2 lb. Mozzarella cheese, sliced
3 cans (8 oz. each) tomato sauce

Preparation

Heat oven to 350\u00b0.
Pare eggplant, cut into slices 1/4-inch thick.
Pour boiling water over slices and soak for 5 minutes.
Dry slices and saute in hot oil until golden brown on both sides. Layer in 2-quart casserole a few eggplant slices.
Sprinkle some Parmesan over slices.
Place a few Mozzarella slices next and cover with tomato sauce.
Repeat layers until eggplant is used up, topping last layer of sauce with several slices of Mozzarella. Bake, uncovered, at 350\u00b0 for 30 minutes.
Makes six servings.