Preparation Steps
1
Preheat oven to 350 degrees.
2
Slice eggplant into 1/4 inch thick rounds and salt for 30 minutes to remove water.
3
Saute onions and garlic in a tablespoon of oil.
4
Add tomatoes and oregano, simmer until sauce thickens slightly.
5
Dip each eggplant slice first into eggs, then into crumbs.
6
Saute in hot olive oil until golden brown on both sides.
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
Repeat until all eggplant is used, topping last layer of sauce with several slices of mozzarella.
9
Bake until the sauce bubbles and the cheese is melted and browned, about 30 minutes.