Baked Eggplant

Wash and dry eggplant; trim ends.

Do not pare; slice into 1/4-inch thick rounds.

Sprinkle with salt; layer slices in a colander. Cover and let drain for 1 hour; dry slices with paper towels.

Beat eggs and flour until smooth.

In a large skillet, heat 2 tablespoons oil.

Dip eggplant in egg-flour mixture and slowly brown on both sides in hot oil; add more oil as needed. Add a layer of eggplant to a shallow 2-quart baking dish (approximately 12 x 8 x 2-inch).

Heat tomato sauce and cover eggplant; sprinkle with oregano and some of the cheese.

Continue to layer in this way.

Bake in preheated 350° oven until hot, 25 to 35 minutes.

Makes 6 servings.