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EGGPLANT CASSEROLE 
1/2 lb. ground beef
1/2 lb. ground sausage
1/2 c. chopped onion
1/2 clove garlic, minced
2 (8 oz.) cans tomato sauce
1/8 tsp. oregano
1/8 tsp. basil
1 lg. eggplant
2 eggs, beaten
1/2 c. vegetable oil
1/2 lb. Mozzarella cheese, sliced

Saute beef, sausage, onion and garlic until browned. Pour off excess fat. Add tomato sauce, oregano and basil. Simmer while preparing eggplant. Peel and slice eggplant into thin slices. Dip in egg and saute in oil until golden brown on both sides. Arrange eggplant, cheese and meat sauce in layers in 2 quart casserole, ending with cheese. Bake at 350 degrees for 30 minutes until bubbly and the cheese has melted.
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