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Eggplant Parmesan by Tina Davis

1 medium eggplant
1/2 a pound mozzarella cheese
4 small cans tomato sauce
1/2 cup Parmesan cheese
2 teaspoons dried oregano
Breadcrumbs
2 eggs
Salt


	Peel and slice the eggplant into rounds. Dip each slice in the egg, then into the crumbs. Fry to a golden brown on both sides. Layer in a 13x9-inch baking pan: half the eggplant, half the mozzarella cheese, 2 cans of the sauce, 1 teaspoon oregano and half the Parmesan cheese. Repeat the layers. Bake for about 30 minutes at 350 degrees F.

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