1 large eggplant, pared and sliced thin
1 egg plus 1 egg white, beaten well
1 1/2 fine bread crumbs
1 (8 oz.) pkg. sliced Mozzarella
2 (8 oz.) cans seasoned tomato sauce
1 tsp. oregano
1/2 tsp. garlic powder
Dash of Tabasco
Freshly ground black pepper

Dip eggplant into beaten egg, then into crumbs. Brown in hot oil. Place 1/4 of the eggplant slices in the bottom of a 2 quart casserole and top with 1/4 of the cheese slices. Combine the tomato sauce with the remaining ingredients and spoon 1/4 of the sauce over the eggplant and cheese. Repeat layers until all of the ingredients are used, ending with the sauce. Cover and bake at 350 degrees for 1 hour.