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BAKED EGGPLANT PARMIGIANA 
1 lb. ground chuck
1/2 c. chopped onion
3-4 cloves garlic, peeled and sliced
Lg. can whole tomatoes, undrained
6 oz. tomato paste
2 tsp. dried oregano
1 tsp. dried basil
1 1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. brown sugar
1 lg. eggplant (1 1/2 lb.)
2 eggs, slightly beaten
1/2 c. dried bread crumbs
3/4 c. grated Parmesan cheese
Oil
8-12 oz. Mozzarella, grated

Brown meat. As it cooks, add onion and garlic. Add tomatoes, paste, seasonings, sugar and 1 cup water. Boil, then reduce heat and simmer.

Cut eggplant crosswise into 1/2 inch slices. Dip in egg, then crumbs. Fry in oil until crisp. Drain.

Put a little sauce in bottom of a flat baking dish. Add layer of fried eggplant. Sprinkle with Parmesan cheese. Top with sauce and Mozzarella. Repeat layers if needed. Bake, uncovered, 350 degrees, 25 minutes.

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