Lazy Eggplant Parmigiana

1 eggplant (the recipe called for 2 but 1 was plenty for us)

some salt

some flour (1 c.?)

some oregano (1 t.?)

some more salt and some pepper (1/2 t. each?)

4 eggs

1-2 c. Italian bread crumbs

2 T. olive oil (not e.v.o.o) per batch in the frying pan

Peel eggplant. Slice somewhat thinly (1/4"). Put in colander or on paper towels. Sprinkle with salt. Let drain 30 minutes. 

Put flour, oregano, salt and pepper in a ziploc. Whisk eggs together in bowl. Put bread crumbs on a plate. Line these up and now you have your assembly line. 

Heat 2 T. oil in frying pan. Toss slices in flour, then dip in egg, then coat in bread crumbs. Put in hot frying pan. Cook until brown on bottom, flip over until brown on that side too. Put on paper towels to drain while you finish cooking the remaining slices.  

The Parmigiana Part:

1 jar spaghetti sauce

8 mozzarella cheese slices

parmesan cheese to grate over the top

You're now supposed to take the slices and layer them with sauce and cheese in a casserole dish, then bake at 350 for 15 mins.

But I got lazy and didn't bake them.  I just thought they looked too lovely and crunchy to cover with boring sauce and cheese.  So we had them appetizer style, just dipping them in the marinara sauce. The crunchy crust was so yummy and the eggplant was very tender inside. It ended up being a fun, finger-food dinner. Luke even ate an entire slice.