Preheat oven to 350 degrees.

Slice eggplant into 1/4 inch thick rounds and salt for 30 minutes to remove water.

Saute onions and garlic in a tablespoon of oil. Add tomatoes and oregano, simmer until sauce thickens slightly.

Dip each eggplant slice first into eggs, then into crumbs. Saute in hot olive oil until golden brown on both sides.

Place a layer of browned slices in 2 quart casserole; sprinkle with some of Parmesan, oregano and mozzarella; then cover well with some of tomato sauce. Repeat until all eggplant is used, topping last layer of sauce with several slices of mozzarella. Bake until the sauce bubbles and the cheese is melted and browned, about 30 minutes.