Eggplant Parm Casserole

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• Pinch of cayenne pepper
• 2 eggs
• 2 cups bread crumbs
• ½ cup grated Parmesan cheese
• ¾ teaspoon dried oregano
• 2 medium eggplants, sliced into rounds about 1 inch thick
• Vegetable oil, as needed for cooking
• 2½ cups marinara sauce (store-bought or homemade)
• 12 ounces fresh mozzarella cheese, thinly sliced