Beat into eggs salt, oregano and pepper. Dip eggplant slices into egg mixture and dredge in flour. Heat skillet with 3 Tbl oil to medium-high heat. Fry both sides of eggplant until brown, placing cooked eggplant in a baking dish. Alternate layers of eggplant with layers of jack cheese and tomato sauce.
Back at 350F for 35 minutes.