1 lg. eggplant
1 lb. ground beef
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. Italian seasoning
1 (8 oz.) can tomato sauce
1/2 bottle chili sauce
1/2 chopped onion
1/2 c. chopped celery
1 1/2 tbsp. Crisco oil
Parmesan cheese

Peel and cut up eggplant and cook in salted water until slightly soft. In large skillet, saute onion and celery until soft. Add ground beef and cook until meat loses its pink color. Then add seasonings and cook about 15 minutes. Drain eggplant and add to meat mixture. Put in pan; spread casserole and sprinkle with grated Parmesan cheese. Cover and cook 20 to 30 minutes.