Scalloped Eggplant Italian - cooking recipe

Ingredients

1 large eggplant, pared and sliced thin
1 egg plus 1 egg white, beaten well or two egg whites or substitute equivalant to 1 egg
1 1/2 c. fine bread crumbs
1 (8 oz.) pkg. sliced Mozzarella cheese (made from partially skimmed milk)
2 (8 oz.) cans (2 c.) seasoned tomato sauce
1 tsp. oregano
1/2 tsp. garlic powder
dash of Tabasco
ground pepper

Preparation

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 ingredients are used, ending with sauce.
Cover and bake at 350\u00b0 for about 1 hour.