Eggplant Parmesan - cooking recipe

Ingredients

1 large eggplant
3 eggs, beaten
1 pkg. dry bread crumbs
3/4 c. olive or salad oil
1/2 c. grated Parmesan cheese
2 tsp. dried oregano
1/2 lb. sliced Mozzarella cheese
1 (8 oz.) can tomato sauce

Preparation

Cut eggplant into 1/4-inch slices.
Dip into egg, then crumbs. Saute in oil until golden brown.
Place layer of eggplant in casserole.
Sprinkle with Parmesan cheese, oregano and Mozzarella cheese.
Cover with some of the sauce.
Repeat until all eggplant is used.
Top last layer of sauce with several slices of Mozzarella cheese.
Bake, uncovered, at 350\u00b0 for 1/2 hour, or until sauce is bubbly and cheese melted.
Very good.
Serves 4 to 8.