2 eggs
1 c. fine dry bread crumbs
1 lg. eggplant (pared & sliced 1/4" thick)
3/4 c. salad oil
1 lb. ground veal or veal patties
3 (8 oz.) cans tomato sauce
2 tsp. sugar
1 tsp. oregano
1/2 tsp. basil
1/2 tsp. salt
1/2 c. Parmesan cheese
1 pkg. sliced mozzarella cheese

Beat eggs slightly in pie plate; sprinkle bread crumbs in another pie plate. Dip eggplant slices into egg and crumbs (coating well). Brown a few at a time in part of oil in fry pan adding more oil as needed. Drain slices on paper towels. Wipe out frying pan.

Shape veal into a large patty in same pan; brown adding more salad oil if needed, 5 minutes on each side. Break up into chunks. Stir in tomato sauce, sugar, oregano, basil and salt. Simmer 10 minutes. Layer 1/3 each of eggplant, meat sauce, Parmesan cheese and mozzarella slices into greased baking dish 13 x 9 x 2 inches. Repeat to make 2 more layers of each. Arrange mozzarella cheese on top. Bake in moderate oven at 350 degrees for 40 minutes. Garnish with black olives in flowers or sliced designs.

Hostess Note: Can be made ahead and chilled. When ready to bake place in cold oven. Set control at 350 degrees. Bake 45-60 minutes until bubbly hot. This looks like lasagne but has better flavor. No one can tell you've used eggplant!