1 med. eggplant
1 tbsp. butter
1/3 c. chopped green pepper
1 lb. ground beef
1/2 tsp. dried basil
6 oz. tomato paste
1 tsp. salt
2 eggs, beaten
2 c. shredded Mozzarella cheese
Green pepper rings
1 tsp. salt
1 med. onion, chopped
28 oz. can tomatoes
1/2 tsp. dried oregano
1/2 tsp. dried marjoram
1/2 tsp. black pepper
3/4 c. bread crumbs
1/2 c. butter, divided
3/4 c. grated Parmesan cheese
Parsley sprigs

Peel eggplant and cut in 1/4 inch slices. Sprinkle with 1 teaspoon salt; let stand for 1 hour. Melt 1 tablespoon butter in heavy pan; add onion, green pepper, and ground beef. Cook over medium heat until beef is crumbled and brown. Drain.

Add all spices, tomato paste and tomatoes. Stir well. Bring to a boil. Reduce heat and simmer 30 minutes. Dip eggplant slices in beaten egg and coat with bread crumbs. melt 1/4 cup butter in pan and brown eggplant on both sides. Drain on paper towel. Layer 1/3 meat, 1/2 Mozzarella cheese, 1/2 eggplant and 1/4 cup Parmesan cheese in lightly greased 9 x 31 inch pan -- repeat layers. Cover with cheese and bake 30 to 35 minutes. Garnish with pepper rings and parsley. Makes 6 large servings.