1/2 c. grated Parmesan cheese
1/3 c. milk
1 tsp. seasoned salt
1/2 tsp. seasoned pepper
1 lb. ground beef
1/2 lb. ground veal
Cooking oil
3/4 c. soft bread crumbs (1 slice)
1/4 tsp. dried oregano, crushed
1/4 c. water
Two 9 oz. cans tomato sauce with mushrooms
1/4 c. flour
1 med. eggplant

Combine crumbs, milk, salt and pepper. Add beef and veal; mix well. Shape into 8 patties. Brown on both sides in small amount of cooking oil. Remove from skillet. Peel eggplant; cut into 8 thick slices in same skillet. Arrange slices in a 13 x 9 x 2 inch baking pan; top each slice with a meat patty. Combine tomato sauce, water, and oregano; pour over all. Sprinkle with Parmesan cheese. Bake uncovered at 350 degrees for 20-25 minutes. Serves 8.