2 tbsp. salad oil (or olive oil)
1/2 c. chopped onion
1 clove garlic, crushed
1/2 - 1 lb. ground chuck
1 lg. can tomatoes, undrained
1 (6 oz.) can tomato paste
1/2 c. Italian bread crumbs
1 1/4 c. Parmesan cheese
2 tsp. dried oregano
1 1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. brown sugar
1 eggplant (1 1/2 lbs.)
2 eggs, slightly beaten
1/2 c. salad or olive oil
1 (8 oz.) pkg. Mozzarella cheese, sliced

In 2 tablespoons hot oil in a large skillet, saute onion, garlic and meat. Stir until meat is no longer pink. Add tomatoes, tomato paste, oregano, salt, pepper and sugar. Bring to a boil, stirring occasionally. Reduce heat and simmer 45 minutes.

Preheat oven to 350 degrees. Lightly grease a 13"x9" pan. Wash eggplant. Do not peel. Cut crosswise into 1/4" slices.

In a dish, combine eggs and 1 tablespoon of water. Mix well with a fork.

On wax paper, combine bread crumbs with 1/2 cup of Parmesan cheese. Dip eggplant slices into egg mixture, then into crumb mixture. In 1 tablespoon of hot oil, saute eggplant slices until golden brown. Drain on paper towels. Arrange half of the eggplant slices in the bottom of the baking dish. Sprinkle with 1/2 of the Parmesan cheese. Top with 1/2 of Mozzarella slices. Cover with half of the tomato sauce. Arrange remaining eggplant slices over tomato sauce and cover with the rest of the tomato sauce and Mozzarella cheese slices. Sprinkle top with rest of Parmesan cheese.

Bake, uncovered 25 minutes or until cheese melts. You can make ahead, bake and freeze. To serve, bake frozen at 350 degrees, covered about 45 minutes, then bake, uncovered 15 minutes longer.