Roman Eggplant - cooking recipe

Ingredients

1 medium eggplant
1/2 c. melted butter or margarine
3/4 c. fine dry breadcrumbs
1/4 tsp. salt
1 (8 oz.) or 1 (10 3/4 oz.) can spaghetti sauce with mushrooms
1 Tbsp. crushed oregano leaves
4 oz. sharp cheese or Mozzarella, shredded

Preparation

Peel eggplant and cut in 1/2-inch slices.
Dip in butter, then in breadcrumb and salt mixture.
Place on greased baking dish. Spoon on sauce on each slice evenly.
Sprinkle oregano and cheese. Bake at 450\u00b0 for 10 to 12 minutes until done.