1 lb. chopped beef
1 lg. can tomatoes
1 med. onion, chopped
1 lg. eggplant, thinly sliced
1/2 to 3/4 c. Parmesan cheese, grated
1 can tomato paste
3 tbsp. olive oil
1 tbsp. sugar
2 c. water

Brown chopped meat. In separate pan, brown onion in oil. Add tomato paste and simmer 15 minutes. Add tomatoes, water, salt, pepper and sugar. When meat is brown, drain off excess fat, occasionally. Fry eggplant in hot oil until golden brown. In baking dish, arrange layers of meat, sauce, eggplant and cheese. Repeat until dish is filled, ending with cheese. Bake at 375 degrees for about 15 minutes. Serves 6.