Eggplant Parmesan - cooking recipe

Ingredients

2 lb. eggplant
salt
3 eggs
1 1/2 to 2 c. dried bread crumbs
1/2 to 3/4 c. vegetable or peanut oil
1 c. grated Parmesan cheese
4 tsp. chopped fresh oregano or 1 tsp. dried oregano
1/2 tsp. black pepper
1 lb. sliced Mozzarella or a mixture of Mozzarella and Provolone or Swiss cheese
3 c. tomato or spaghetti sauce

Preparation

Peel eggplant and slice into 3/8-inch slices.
Salt and let slices drain on paper towels 30 minutes.
Pat dry.
Beat egg with 2 tablespoons water.
Dip eggplant first into egg mixture and then into bread crumbs.