Prepare the tomato sauce: Heat 1-tablespoon canola oil in a saucepan on medium heat. Add the grated tomatoes, crushed tomatoes, oregano, chilli powder, garlic powder and salt. Simmer over medium-low heat until thickened, about 10-15 minutes. Set the tomato sauce aside.
Preheat oven to 410 degrees F and lightly oil a baking sheet. In a shallow bowl, lightly beat eggs with salt and pepper. Spread breadcrumbs in a plate. Dip the sliced eggplant in egg, then dredge in breadcrumbs, turning to coat completely.
Transfer the breaded eggplants to the prepared baking sheet. Bake without turning until golden and tender, about 20-30 minutes.
Place the slices of bread on another baking sheet. Layer breads with tomato sauce and eggplant.
Top with slices of mozzarella cheese.
Preheat oven to 380 degrees F. Bake until cheese is melted, about 6-7 minutes.
Cut into 1 1/2-inch pieces.
Serve the eggplant and mozzarella melt warm and enjoy!