Eggplant Casserole - cooking recipe

Ingredients

1 large eggplant
3 eggs, beaten
1 c. Italian breadcrumbs
3/4 c. oil
1/2 c. Parmesan cheese
2 tsp. oregano
1/2 lb. Mozzarella cheese
3 (8 oz.) cans tomato sauce

Preparation

Peel eggplant and slice 1/4 to 1/2-inch thick. Dip in beaten eggs, then breadcrumbs. Brown in oil. Put a thin layer of tomato sauce in bottom of a baking dish. Then layer eggplant, Mozzarella, Parmesan and oregano. Two layers are best. Top with tomato sauce and cheese. Bake at 350\u00b0 until bubbly.