Instructions: Peel eggplant, then slice into 1/2-inch slices. Salt generously and allow to stand 15 minutes. Rinse off salt. Turn slices over, salt that side, allow to stand 15 minutes, then rinse well and drain. Dip eggplant slices in egg/water mixture. Combine bread crumbs, oregano, parsley flakes and Parmesan cheese. Dip eggplant slices in crumbs, turning to coat evenly.

Heat olive oil in skillet over medium high heat. Add eggplant slices, taking caution not to crowd. Fry until tender and browned, turning once.

Arrange in 9-by-13-inch baking dish. Top with sliced mozzarella cheese.

Combine remaining ingredients and pour over eggplant. Cover with aluminum foil and bake at 350 degrees 30 to 40 minutes.

Yield: 6 servings

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