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

In hot butter in large skillet, saute onion, garlic and chuck until meat is no longer red, about 5 minutes. Add tomatoes, tomato paste, oregano, basil, salt, pepper and 1 cup water; bring to a boil. Reduce heat; simmer, uncovered, 20 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 1/2 inch thick.

In pie plate, combine eggs and 1 tablespoon water; mix well. On a sheet of wax paper, combine bread crumb with 1/2 cup of Parmesan cheese; mix well. Dip eggplant slices into egg mixture, coating well. Then dip into crumb mixture, coating evenly.

Saute eggplant slices, a few at a time, in 1 tablespoon hot oil until golden brown and crisp on both sides. Add more oil as needed. Arrange half the eggplant slices in bottom of prepared baking dish. Sprinkle with half of the remaining Parmesan cheese. Top with half the mozzarella cheese. Cover with half the tomato sauce. Arrange remaining eggplant slices over tomato sauce. Cover with rest of Parmesan, tomato sauce and mozzarella. Bake, uncovered, 25 minutes or until mozzarella is melted and slightly browned. Serves 6.