2 tbsp. salad or olive oil
1/2 c. chopped onion
1 clove garlic, crushed
1/2 lb. ground chuck
1 can (2 lb. 3 oz.) Italian tomatoes, undrained
1 can (6 oz.) tomato paste
2 tsp. dried oregano leaves
1 tsp. dried basil leaves
1 1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. brown sugar
1 lg. eggplant (1 1/2 lb.)
2 eggs, slightly beaten
1/2 c. Italian-flavored pkgd. dry bread crumbs
1 1/4 c. grated Parmesan cheese
1/3 c. salad or olive oil
1 pkg. (8 oz.) Mozzarella cheese, sliced

In 2 tablespoons hot olive oil in large skillet, saute onion, garlic and chuck, stirring occasionally, until meat is no longer red - about 5 minutes. Add tomatoes, tomato paste, oregano, basil, salt, pepper and sugar; bring to boiling, stirring with wooden spoon.

Reduce heat; simmer, covered and stirring occasionally, 45 minutes. Meanwhile, preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2 inch baking dish or a shallow oval baking dish. Wash eggplant; do not peel. Cut crosswise into slices 1/4 inch thick.

In pie plate, combine eggs and 1 tablespoon water; mix well with fork. On waxed paper, combine bread crumbs with 1/2 cup Parmesan cheese; mix well. Dip eggplant slices into egg mixture, coating well. Then dip into crumb mixture, coating evenly.

In 1 tablespoon hot oil in medium skillet, saute eggplant slices, a few at a time, until golden-brown and crisp on both sides. Add more oil as needed. Drain on paper towels, if necessary. Arrange half of eggplant slices in bottom of prepared baking dish.

Sprinkle with half of the remaining grated Parmesan cheese. Top with half of Mozzarella cheese slices. Cover with half of tomato sauce. Arrange remaining eggplant slices over tomato sauce. Cover with the rest of tomato sauce and Mozzarella slices.

Sprinkle top with rest of Parmesan. Bake, uncovered, 25 minutes or until cheese melts and top is browned. Serves 8. You may make ahead, bake and freeze. To serve: Bake, frozen, at 350 degrees, covered, 45 minutes. Then bake, uncovered, 15 minutes longer.