This kind of dish is best I used to cook it for my family and friends and they all loved it. This is also good for all vegetarians.
Vegetable oil, for frying
2 pounds eggplant, sliced 1/4 inch thick
1 1/4 cups tomato sauce (see note above)
3/4 pound shredded fresh mozzarella
Torn fresh oregano leaves from about 4 sprigs
Preheat oven to 400°F. Fill a large cast iron skillet with 1/2 inch oil and heat over high heat until shimmering. Working in batches, fry eggplant slices, turning, until browned on both sides, about 5 minutes. Transfer fried eggplant to a paper-towel lined baking sheet and sprinkle with salt. Repeat with remaining eggplant, topping up oil as needed.
In a 6-cup baking dish, arrange a layer of eggplant slices. Top with a thin layer of tomato sauce, followed by shredded mozzarella and oregano leaves. Continue layering eggplant, sauce, cheese, and herbs to fill baking dish. Do not add oregano to the top of the eggplant parmigiana.
Bake eggplant parmigiana until bubbling and browned on top, about 20 minutes. Let stand for 10 minutes to reabsorb juices. Sprinkle with oregano leaves and serve.