2 tbsp. oil
1/2 c. onion
1 clove garlic, crushed
1/2 lb. ground beef
1 lg. can tomatoes
1 can tomato paste
2 tsp. oregano leaves
1 tsp. basil
1 1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. brown sugar
1 1/2 c. Parmesan
1 lb. Mozzarella
1/2 c. Italian-flavored bread crumbs
Med. size eggplant (to equal 1 1/2 lbs.)

Slice eggplant in 1/4 inch pieces, set aside. Mix 1 1/2 cup Parmesan cheese and 1 pound Mozzarella; set aside. Beat 2 eggs and 1 tablespoon water; set aside. Mix 1/2 cup Italian bread crumbs and 1/2 cup Parmesan cheese; set aside.

Saute first 4 ingredients until beef is cooked. Combine tomatoes, tomato paste, and spices, and mix with beef mixture.

Dip eggplant in egg, then crumbs. Saute in olive oil until slightly browned. Drain on paper towels. Layer in 9x13x2 inch pan eggplant, beef and tomato mixture, and Mozzarella. Repeat layers. Sprinkle with Parmesan. Bake at 350 degrees for 25 minutes. If frozen, bake covered 45 minutes at 350 degrees; uncover and bake additional 15 minutes.