Instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Slice eggplant into 1/4 inch thick rounds and salt for 30 minutes to remove water.

3. 3

   Saute onions and garlic in a tablespoon of oil.

4. 4

   Add tomatoes and oregano, simmer until sauce thickens slightly.

5. 5

   Dip each eggplant slice first into eggs, then into crumbs.

6. 6

   Saute in hot olive oil until golden brown on both sides.

7. 7

   Place a layer of browned slices in 2 quart casserole; sprinkle with some of Parmesan, oregano and mozzarella; then cover well with some of tomato sauce.

8. 8

   Repeat until all eggplant is used, topping last layer of sauce with several slices of mozzarella.

9. 9

   Bake until the sauce bubbles and the cheese is melted and browned, about 30 minutes.