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

1. 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.

2. Reduce heat; simmer, covered and stirring occasionally, 45 minutes. Meanwhile, preheat oven to 350 degrees. Lightly grease a 13"x9"x2" baking dish or a shallow oval baking dish. Wash eggplant; do not peel. Cut crosswise into slices 1/4" thick.

3. 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.

4. 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.

5. 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.

6. Sprinkle top with rest of Parmesan cheese. Bake, uncovered 25 minutes or until cheese melts and top is brown. 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.