2 tbsp. vegetable oil
1/4 c. onion
1 clove garlic
1 (16 oz.) stewed tomatoes
1/4 tsp. oregano
1 1/2 tsp. sugar
1/2 tsp. salt
Pepper
2 tbsp. butter
1 lb. veal cutlet
1 1/2 lbs. eggplant
1/3 c. Parmesan cheese

Heat oil. Add onion and garlic. Cook until tender, add stewed tomatoes, paste, oregano, sugar, salt and pepper. Cover and simmer 20 minutes over low heat stirring occasionally. Heat butter in skillet. Cook veal over moderate heat until lightly brown. Slice eggplant. Arrange 1/2 of the slices in 2 quart casserole. Top with veal slices and sauce. Repeat layers. Sprinkle with cheese. Bake 45 minutes at 350 degrees.