1 to 1 1/2 lb. hamburger
1 c. olive oil
1 med. onion, chopped
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. black pepper, fresh ground
1 tsp. marjoram
1/2 tsp. basil
2 1/2 c. (No. 2) can tomatoes, pour off some juice
1 lg. or 2 sm. eggplants, sliced 1/2 inch thick after peeling
1/4 c. flour
1/2 lb. Mozzarella cheese, sliced
1 c. Parmesan cheese
Butter

Total time 2 hours. Makes 4 to 5 servings. Cook beef in a large saucepan until brown. Remove hamburger from pan; drain fat. Add 1/4 cup oil to pan and in it cook onion and garlic until onion is translucent; return meat. Add seasonings and tomatoes. Simmer gently about 30 minutes. Preheat oven to 350 degrees. Dredge eggplant in flour mixed with a little salt and pepper. Heat remaining oil and brown eggplant lightly. In a large casserole place alternate layers of eggplant, meat, sauce, Mozzarella and Parmesan. Top with remaining Parmesan. Dot with butter. Bake 30 minutes.