Eggplant parmigiana

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2 medium-sized eggplants 1/2 cup flour 2 eggs, well beaten 1/2 cup breadcrumbs 1 teaspoon dried oregano 6 tablespoons olive oil 1/4 cup butter, melted 1 teaspoon salt 1 teaspoon freshly ground black pepper 3 cups marinara sauce 1/2 cup freshly grated parmesan cheese thin slices of mozzarella cheee Wash and dry the eggplant but do not peel them. Cut into 1/2 inch slices. Sprinkle slices lightly with salt, place them on brown paper, and let them drain for 30 minutes. Pat dry and sprinkle lightly with flour. Dip into beaten eggs. Mixbreadcrumbs with oregano, then dip eggplant slices into breadcrumbs. Combine olive oil and butter in a skillet and heat. Add eggplant slices and sprinkle lightly with the salt and pepper. Saute to a medium brown, about 5 minutes on each side. Preheat oven to moderate (325F). Oil a baking pan and cover the bottom with a thin layer of sauce. Arrange browned eggplant slices on top of sauce, and sprinkle with parmesan cheese. Place small slice of mozzarella cheese over all. Bake for 20 to 25 minutes.