Eggplant Parmesan:
    2 lb. eggplant
    3 eggs
    1 1/2 to 2 cups dried breadcrumbs
    1/2 cup oil
    1 cup grated Parmesan
    4 tsp chopped fresh oregano or 1 tsp dried
    3/4 lb. sliced mozzarella cheese
    3 cups tomato sauce
Peel the eggplant and slice into 3/8-inch pieces. Salt and let drain for 30 minutes, pat dry. Beat the eggs with a tablespoon of water. Dip the eggplant slices first into the eggs, then into the crumbs. Heat 1/4 cup of the oil in a frying pan then saute the eggplant slices until golden brown on both sides. Remove and drain. Place half the eggplant slices in a baking pan, sprinkle with one third of the Parmesan cheese, half the oregano and one third of the mozzarella cheese. Cover with half the tomato sauce. Repeat the layers. Bake in a preheated over at 350 degrees for 30 minutes.