1 cup all-purpose flour
½ tsp. salt
¼ tsp. ground black pepper
½ tsp. dried oregano
1 large eggplant, sliced into ½ inch rounds
¼ cup vegetable oil
1 14oz. can pizza sauce
1 ½ cups shredded mozzarella cheese
Preheat oven to 350 degrees. Beat the eggs in a bowl. Mix the flour, salt, pepper, and oregan in a 1 gallon resealable plastic bag. Dip each eggplant slice in the egg, then drop into the flour mixture, one at a time, shaking the bag to coat.
Heat the vegetable oil in a large, deep skillet over medium heat. Place the eggplant slices into the skillet to cook, turning occasionally, until evenly browned. Drain the eggplant slices on a paper towel-lined plate. Arrange the eggplant in one layer on a baking sheet. Spoon enough pizza sauce to cover each eggplant slice. Top each eggplant off with shredded mozzarella cheese.
Bake in oven again until the shredded cheese is melted – 5-10 minutes.