Eggplant Parmesan - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0.
Peel eggplant if desired and cut into 1/4-inch slices.
Dip each slice into eggs, then into bread crumbs.
Saute in oil until golden brown on both sides.
Place layer of eggplant in roaster; sprinkle with oregano, Parmesan and Mozzarella.
Cover well with tomato sauce.
Repeat until all eggplant is used, topping last layer of sauce with several slices of Mozzarella.
Bake uncovered 1/2 hour or until sauce is bubbly and cheese is melted.
Serves 4 to 6.