Eggplant Parmesan

1 large eggplant
3 eggs, beaten
1 cup dried bread crumbs
3/4 cup oil or salad oil
1/2 cup grated Parmesan cheese
2 tsp. oregano
1/2 lb. Mozzarella cheese
3 (8oz.) cans tomato sauce

Preheat oven to 350 degrees. Pare eggplant if desired, cut into 1/4-inch thick slices. Dip each slice into eggs, then into crumbs. Saute in hot oil in skillet until golden on both sides. In 2-quart casserole, place layer of eggplant, top with Parmesan, oregano and Mozzarella; cover well with some tomato sauce. Repeat until eggplant is used, topping last layer with Mozzarella. Bake uncovered 30 minutes; or until sauce is bubbly and cheese is melted. Enjoy!