1 med. eggplant
1 tsp. salt
1 tbsp. butter
1 onion, chopped
1/3 c. chopped green pepper
1 1/2 lb. ground beef
1 (28 oz.) can tomatoes, undrained & coarsely chopped
1 (6 oz.) can tomato paste
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1 tsp. salt
1/2 tsp. pepper
2 eggs, beaten
3/4 c. dry bread crumbs
1/2 c. butter, divided
2 c. shredded mozzarella cheese
3/4 c. grated Parmesan cheese
Green pepper rings
Fresh parsley sprigs

Peel eggplant. Cut into 1/4 inch slices. Sprinkle with 1 teaspoon salt; let stand 1 hour. Melt 1 tablespoon butter in a saucepan. Add onion, green pepper and ground beef. Cook over medium heat, stirring to crumble, until beef is browned. Drain. Add next 7 ingredients. Bring to a boil, reduce heat and simmer, uncovered, 30 minutes.

Dip eggplant slices in egg; coat with bread crumbs. Melt 1/4 cup butter in a heavy skillet. Arrange a single layer of eggplant slices in skillet and brown on both sides. Drain on paper towels; set aside. Repeat with remaining eggplant slices, adding more butter as needed.

Layer 1/3 of meat sauce, half of eggplant, 1 cup mozzarella cheese and 1/4 cup Parmesan cheese in a lightly greased 13 x 9 x 2 inch baking dish. Repeat layers. Add remaining meat sauce and top with remaining Parmesan cheese. Bake at 350 degrees for 30-35 minutes. Garnish with green pepper rings and parsley. Can be made ahead and put in refrigerator. Bake the next day.