4 large eggplants, washed and sliced 1/4-inch thick (with skin)
4 eggs, beaten
2 cups all-purpose flour
1 lb. ground beef
2 garlic cloves, chopped very fine
1 (16 oz.) bag shredded Mozzarella cheese
1 (24 oz.) jar pasta sauce (your favorite)
oil (enough to have 1/4-inch layer in frying pan)
grated Parmesan cheese, for sprinkling
salt and pepper, to taste

Dip eggplant slices in eggs and then in flour. Fry eggplant slices in oiled pan until golden and let cool.

Fry ground beef with garlic, salt and pepper until desired taste achieved.

Mix cooked beef into pasta sauce.

In a casserole dish, first layer eggplant (acts like lasagna pasta) then meat sauce, then Mozzarella cheese. Repeat until all used.

Top with some grated Parmigiano Reggiano cheese and bake at about 350°F for 45 minutes or until bubbly.

Submitted by: Ashley