Eggplant Taco Bake

1 medium eggplant, in 1/4" slices
1 egg, beaten
1/2 cup fine dry bread crumbs
Salt and pepper to taste
1 tablespoon salad oil
2 cups tomato sauce
2 teaspoons crushed oregano
1 package (12 oz.) frozen cocktail beef tacos, partially thawed
1/2 cup grated Parmesan cheese
1 1/2 cups sliced mozzarella cheese
1 medium tomato, sliced in rings

Dip eggplant slices into beaten egg and crumbs; season to taste. Sauté in oil. Layer eggplant in greased 2-quart casserole with tomato sauce, oregano, 18 cocktail tacos, and half the cheese. Bake at 375º for 30 minutes. Decorate with remaining tacos, tomato rings, and cheese. Return to oven for 15 minutes.
Serves 6 to 8.