Salami-And-Eggplant Pie - cooking recipe

Ingredients

salad oil
1 medium eggplant, sliced
1 (8 oz.) pkg. refrigerated crescent rolls
1 (8 oz.) can tomato sauce
4 oz. salami, sliced
8 oz. Mozzarella cheese, shredded
1/4 c. grated Parmesan cheese
1 green pepper, cut into 1/4-inch slices
1/4 tsp. oregano

Preparation

In a 12-inch skillet over medium heat in 1/4 cup of hot oil, cook eggplant, a few slices at a time, until tender.