Peel eggplant and cut into quarter-inch slices. Coat each slice with flour and dip into beaten eggs.

Mix bread crumbs with salt and pepper, roll each slice of eggplant in crumbs.

Fry in hot oil until golden on both sides.

Place coated eggplant in single layer, into a 10- x 16-inch pan. Mix tomato sauce with oregano, garlic powder, sugar, and salt. Pour one third over eggplant, then sprinkle one cup grated cheese over.

Repeat to obtain three layers of eggplant, tomato sauce and cheese. Slices may overlap a bit.

Cover and bake for one hour at 375 degrees Fahrenheit. Uncover for another 10 minutes.