Preheat oven to 350 degrees. Dip eggplant slices in egg and then in bread crumbs. Fry slices in oil for three minutes on each side; drain well. In a saucepan, combine tomato sauce, salt, oregano, and parsley; bring to a boil and remove from heat. Place half of the eggplant slices in a greased 2-quart casserole. Cover with half of the tomato sauce and half of mozzarella cheese. Repeat layers. Top with Parmesan cheese. Bake 45 minutes.
SERVES: 6 - 8