2 tbsp. salad or olive oil
1/2 c. chopped onion
1 clove garlic, crushed
1/2 lb. ground chuck
1 (2 lb., 3 oz.) can Italian tomatoes, undrained
1 (6 oz.) can 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. (1 1/2 lb.) eggplant
2 eggs, slightly beaten
1/2 c. Italian bread crumbs
1 1/4 c. Parmesan cheese
1/3 c. salad or olive oil
1 (8 oz.) pkg. sliced mozzarella cheese

In 2 tbsp. hot olive oil in large skillet, saute chuck, onion and garlic stirring occasionally until meat is no longer red; about 5 minutes. Add tomatoes, tomato paste, oregano, basil, salt, pepper and sugar. Bring to a boil, stir with a wooden spoon. Reduce heat and simmer covered for 45 minutes. Preheat oven to 350 degrees. Grease 13 x 9 x 2 inch baking pan. Wash eggplant (don't peel). Cut crosswise into slices 1/4 inch thick. Dip eggplant in egg mixed with 1 tablespoon water, then bread crumb mixture (bread crumbs plus 1/2 cup Parmesan cheese). Saute in 1 tablespoon hot oil in skillet until golden brown and crisp on both sides. Drain on paper towels. Arrange 1/2 the eggplant on bottom of baking dish. Sprinkle with 1/2 Parmesan, 1/2 mozzarella, 1/2 tomato sauce. Next layer is eggplant, tomato sauce, mozzarella, Parmesan. Bake uncovered at 350 degrees for 25 minutes. Serves 8.