2 tbsp butter or margarine
1/2 cup chopped onion
1 clove garlic, crushed
1 pound ground beef chuck
1 can (1 lb, 1 oz) italian-style tomatoes undrained
1 can (6 oz) tomato paste
2 tsp dried oregano leaves
1 tsp dried basil leaves
1 1/2 tsp salt
1/4 tsp pepper
1 tbsp brown sugar
1 or 2 eggplants (2 lbs)
2 eggs, slightly beaten
1/2 cup packaged dry bread crumbs
1 and 1/4 cups grated parmesan cheese
1/4 cup salad oil
12 ounce mozzarella cheese, sliced
In hot butter in a large sillet, saute onion, garlic and beef until meat is no longer red (about 5 minutes).
Add tomatoes, tomato paste, oregano, basil, salt, pepper, sugar and 1 cup water; bring to boiling.
Reduce heat; simmer, uncovered, 20 minutes.
Preheat oven to 350F. Lightly grease 13 inch by 9 inch by 2 inch baking dish.
Wash eggplant; do not peel. Cut crosswise into slices 1/2 inch thick.
In pie plate, combine eggs and 1 tablespoon water; mix well.
On a sheet of waxed paper, combine bread crumbs with 1/2 cup Parmesan cheese; mix well.
Dip eggplant slices into egg mixture, coating well. Then dip into crumb mixture, coating evenly.
Saute eggplant slices, a few at a time, in 1 tablespoon hot oil until golden brown and crisp on both sides. Add more oil as needed.
Arrange half the eggplant slices in bottom of prepared dish. Sprinkle with half of remaining Parmesan cheese. Top with half of mozzarella; cover with half of tomato sauce.
Arrange remaining eggplant slices over tomato sauce. Cover with rest of Parmesan and tomato sauce.
Bake, uncovered, 20 minutes. Arrange remaining mozzarella over top; bake 20 minutes, or until mozzarella is melted and slightly browned.