Preheat oven to 350 degrees. Peel eggplant and slice into 3/8-inch slices. Salt and let drain for 30 minutes; pat dry. Beat eggs with 2 tablespoons water. Dip the eggplant slices first into the eggs, then into the crumbs. Heat 1/4 cup oil in a large frying pan and saute the eggplant slices until golden brown on both sides. Remove and drain on brown paper. Continue cooking the eggplant, using additional oil if needed. Place half the eggplant slices in a 9 x 13 inch pan. Sprinkle with 1/3 of the Mozzarella cheese. Cover with half the tomato sauce and oregano. Repeat the layers. Top with the last of the Parmesan and Mozzarella cheeses. Bake for 30 minutes. Yield: 6 to 8 servings.