• 1 large eggplant, 1 1/4" lbs

• 3 Eggs, beat em up

• 1 1/2 cup dry bread Crumbs

• 2 ts Dried Oregano Leaves

• 2 ts Salt

• 1/2 lb Sliced Mozzarella

• 4--8 0z cans tomato sauce

• 1/2 c Grated Parmesan Cheese

• 1 Cup extra virgin olive oil

• 1 teaspoon oregano, dried

• 1/2 teaspoon dried marjoram

• 1/2 teaspoon thyme

• salt and pepper to taste
   

Spicy Eggplant Parmesan  Cooks.com

Grilled Eggplant Parmesan  Eggplants Layered with Italian Plum Tomato Sauce and Two Cheeses Suite101.com

How to Make Eggplant Parmesan  Good instructions on how to remove excess bitterness from eggplant by "sweating"  or salting it out startcooking.com

Chicken and Eggplant Parmesan  foodandwine.com

A History of Eggplant Parmesan  CliffordAWright.com

Eggplant Parmigiana "Ala Scalini" eggplant smothered in cheese and thick marinara sauce is "guaranteed" to induce labor 

Directions

The trick to most Eggplant recipes is to drain the eggplant slices of excess moisture first, before cooking, Eggplant Parmesan is no different. Salting the eggplant is a popular method {See startcooking.com Recipe}

Preheat oven to 350 degrees F. Lightly grease a 9 x 9 x 1 3/4-inch baking dish. . Cut eggplant crosswise into 1/4-inch thick slices. Dip into beaten eggs, then into bread crumbs, coating completely.

Meanwhile, slowly heat oil in large skillet. Sauté eggplant until golden-brown - about 2 minutes on each side Then Drain.

In prepared baking dish; layer, in order, half the eggplant, 1 ts oregano, 1 ts salt, half the Mozzarella-cheese slices, half the tomato sauce, and 1/4 cup Parmesan cheese; repeat. layering process .

Bake.. uncovered, 25 to 30 minutes, or until cheese is melted and eggplant is tender