1. Preheat the oven to 400°F.
2. In shallow plate, combine flour, salt, oregano, and cayenne. Dip eggplant in beaten egg, then in flour.
3. Working in batches, fry the eggplant slices in oil in a large skillet. Drain slices on paper towels.
4. Spread a thin layer of sauce in bottom of a large baking dish. Layer on eggplant, mozzarella, then sauce, repeating twice. Bake for about 35 minutes, or until bubbling hot. Top with parsley.
Serves 8. Per Serving: 340 cal, 24g carbs, 17g protein, 20g fat, 105mg chol, 1,430mg sodium, 6g fiber.
Total Cost: $8.64