Brown 1 pound hamburger meat and drain. Add 1 jar of Ragu or other brand spaghetti sauce with mushrooms or the one with garden vegetables. Add 1 can tomato paste and 1/2 of that tomato paste can of water. Stir. Add 1 tablespoon Italian seasonings (or 1 teaspoon basil, 1 teaspoon marjoram the spice and 1 teaspoon oregano). Add 1 teaspoon sugar. Also either chopped cloves of garlic or about 1/2 teaspoon garlic salt.

If you have a microwave, cook above on medium low for 5 minutes. If not, cook on stove for about 10 minutes while you fry eggplant.

Slice eggplant. In one flat bowl put 1 egg, beaten with 2 tablespoons water. In another flat bowl put equal parts of flour and cornmeal seasoned with salt and pepper. Dip each slice of eggplant first in flour mixture, then egg, then flour mixture again. Fry in heavy skillet in oil or Crisco until golden brown. Set on paper towels to drain.

Mix 1 large container cottage cheese with 2 eggs.

Spray roasting pan with Pam. Put 1/2 of the sauce mix down the bottom. Then a layer of eggplant, overlapping to cover all the sauce. Pour on the cottage cheese. Then another layer of eggplant. Top with the remaining sauce. Put mozzarella cheese on top. Bake about 30 minutes in 350 degree oven until cheese is melted and slightly browned.