Eggplant Parmigiana - cooking recipe

Ingredients

2 medium eggplants
1/2 c. flour
2 eggs, well beaten
1/2 c. bread crumbs
1 tsp. oregano
6 Tbsp. olive oil
1/4 c. butter, melted
1 tsp. salt
1 tsp. pepper
marinara sauce
1/2 to 1 c. Parmesan cheese
1/2 to 1 c. Mozzarella cheese
3/4 c. chopped onion
3/4 c. chopped green peppers

Preparation

Cut eggplant into 1/4 to 1/2-inch slices. Sprinkle lightly with salt. Let drain for 30 minutes. Pat dry and sprinkle lightly with flour. Dip into beaten eggs. Mix bread crumbs with oregano. Dip slices in bread crumbs. Combine butter and oil in skillet and heat. Add eggplant slices and sprinkle with salt and pepper. Saute to a medium brown, about 5 minutes on each side.