1 lb. ground beef
1 clove garlic, minced
1 (16 oz.) can stewed tomatoes
2 (8 oz.) cans tomato sauce
1 envelope onion soup mix
1/2 tsp. oregano
1 med. eggplant
2 eggs, beaten with 1 tbsp. water
1 c. bread crumbs
Olive oil for frying
1/2 c. Parmesan cheese
1/2 lb. Mozzarella cheese, cubed

Brown meat. Stir in garlic, stewed tomatoes, tomato sauce, onion soup mix and oregano. Cover and simmer for 15 minutes. Pare eggplant. Cut crosswise in 1/4 inch slices. Dip eggplant into egg water mixture and then into bread crumbs. Brown in hot olive oil. Alternate layers of eggplant, cheeses, and sauce in a 9 x 13 inch pan or casserole dish. Bake at 350 degrees for 30 minutes. Serves 8.