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

In 2 tablespoons hot oil in large skillet, saute onion, garlic and meat, stirring occasionally until meat is no longer red, about 5 minutes. Add tomatoes, tomato paste, oregano, basil, salt, pepper and sugar. Bring to boil stirring with a 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. Wash eggplant (do not peel). Cut crosswise into slices 1/4 inch thick. Stack on large dish and cover with heavy pan until eggplant dries awhile. In pie plate combine eggs and 1 tablespoon water. Mix well with fork. On wax paper combine bread crumbs with 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 skillet, saute eggplant slices a few at a time until golden brown on both sides. Add more oil as needed. Drain on paper towels. Arrange eggplant slices on bottom of prepared baking dish. Sprinkle with half remaining Parmesan cheese. Top with half of mozzarella cheese slices, cover with half the tomato sauce. Arrange remaining eggplant over tomato sauce. Cover with mozzarella cheese and tomato sauce. Sprinkle with rest of Parmesan. Bake uncovered 25 minutes or until cheese melts and top is browned. Serves 8. May make ahead and freeze. To serve, bake frozen at 350 degrees covered 45 minutes, uncovered 15 minutes longer.