Eggplant Parmesan - cooking recipe

Ingredients

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

Preparation

Pare eggplant and slice into 1/4-inch thick pieces.
Dip first in eggs, then in crumbs.
Saute in hot oil until brown on both sides.
In 2-quart casserole, place layer of eggplant.
Cover with Parmesan cheese, oregano and sliced Mozzarella cheese.
Cover well with tomato sauce.
Repeat until all eggplant has been used. Top last with Mozzarella cheese.
Bake uncovered for 1/2 hour at 350\u00b0.