1 or 2 eggplants
1 (8 oz.) pkg. Mozzarella cheese
1 c. Parmesan cheese

Cut eggplants in thick julienne strips, bread and deep fry.

SAUCE:

1/2 c. chopped onion
1 lb. hamburger
1/4 tsp. garlic powder
1 pt. tomatoes, undrained
1 c. water
1 (12 oz.) can tomato paste
2 tsp. oregano
1 tsp. salt
1/4 tsp. pepper

Saute onion, garlic powder and hamburger. Add remaining ingredients. Bring to boil and simmer uncovered 20 minutes. Arrange half of eggplant in a greased 9 inch x 13 inch pan. Sprinkle with half the Parmesan cheese and top with half the Mozzarella. Cover with half the sauce. Repeat for second layer. Bake uncovered for 1 hour in a 350 degree oven.