Eggplant Parmesan - cooking recipe

Ingredients

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

Preparation

Heat oven to 350\u00b0.
Pare eggplant, if desired.
Cut in 1/4-inch thick slices.
Dip each slice, first into eggs, then into crumbs.
Saute in hot oil until golden brown on both sides.
Place layer of eggplant in 2-quart casserole.
Sprinkle with some Parmesan cheese, oregano and Mozzarella cheese.
Then cover well with some tomato sauce.
Repeat until all eggplant is used, topping last layer of sauce with several slices of Mozzarella cheese.
Bake, uncovered, 1/2 hour or until sauce is bubbly and cheese is melted.