1 lb. ground beef
1/2 c. chopped onion
1 lg. clove garlic, minced
1 1/2 c. whole canned tomatoes, drained but reserve juice
1 can tomato paste
1 tbsp. sugar
2 tsp. dried oregano
1 tsp. dried basil
1 1/2 tsp. salt
1/4 tsp. white pepper
1 c. water
2 eggs
1 tbsp. water
1 lg. eggplant, peeled & cut into 1/2" slices (at least 6 slices)
3/4 c. fine, dry bread crumbs
Peanut oil
1 (6 oz.) pkg. sliced Mozzarella cheese
1 1/4 c. grated Parmesan cheese

Cook ground beef and onion in a large skillet until meat is browned; drain well. Add next 9 ingredients, mixing well. Bring to a boil; reduce heat and simmer, uncovered for 20 minutes, stirring occasionally.

Combine eggs and 1 tablespoon water in a shallow bowl, beating well. Dip eggplant into egg mixture and coat with bread crumbs. Fry in hot peanut oil until golden brown, drain on paper towels.

Cut each slice of Mozzarella in half; cut each half diagonally to form 2 triangles. Layer half each of eggplant, meat sauce and cheese in a well greased shallow, 2 quart casserole. Repeat layers, omitting cheese. Add reserved liquid. Bake at 325 degrees for 30 minutes. Top with remaining Parmesan and Mozzarella. Bake an additional 10 to 15 minutes or just until cheese melts. Yield: 6 servings.