1 medium eggplant, peeled, cut into 1-inch thick slices
1/4 cup tomato sauce
1 cup dried bread crumbs
1/2 tablespoon dried oregano
1/2 teaspoon salt
1/4 teaspoon fresh black pepper
1/4 cup grated Parmesan cheese
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Spread each slice of eggplant on one side with about 1 teaspoon of the tomato sauce. In a bowl, combine bread crumbs, oregano, salt and pepper. Dip each slice of eggplant into mixture, coating both sides. Shake off excess. Lay slices on prepared baking sheet and sprinkle with Parmesan cheese. Bake for about 15 minutes or until browned. Serve immediately.