Eggplant Parmesan

2 medium eggplant cut into 1/2-inch-thick round slices
salt, pepper
all purpose flour
dried oregano
1 large can crushed tomatoes (use good quality, expensive tomatoes)
Vegetable oil or olive oil for frying
grated Parmesan (optional)
shredded mozzarella

Arrange the eggplant slices on several baking sheets and sprinkle generously all over with salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour.

Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels.

Place the flour in a medium lipped plate or bowl and add some dried oregano and pepper and mix together with the flour. Dredge the eggplant slices in the flour and shake off any excess.

In a large straight-sided skillet, heat up a generous amount of oil and fry the eggplant slices over medium high heat until browned on both sides, working in batches.

In a casserole dish, pour 1/3 of the crushed tomatoes into the bottom. Add one layer of eggplant, more tomatoes and a generous amount of the cheeses. Add a second layer of eggplant, the remaining tomatoes and more cheese on top.

Bake at 400 degrees F for 30 to 40 minutes or until brown and bubbly.