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

In 2 tablespoon hot olive oil in large skillet saute onion, garlic and chuck. Stir occasionally until meat is no longer red (about 5 minutes). Add tomatoes, tomato paste, oregano, basil, salt, pepper and sugar, bring to boil. Reduce heat, simmer covered, stir occasionally about 45 minutes. Now preheat oven to 350 degrees. Lightly grease 13 x 9 x 2 inch pan, wash eggplant DO NOT PEEL. Cut crosswise into 1/4 inch thick slices. In a pie plate. Mix eggs and 1 tablespoon water on wax paper. Combine bread crumbs with 1/2 cup Parmesan cheese. Dip eggplant slices into egg mixture. Then dip into crumb mixture, coat evenly. In 1 tablespoon hot oil saute eggplant a few at a time until golden brown and crisp on both sides. Arrange half of eggplant in baking dish, sprinkle with half of remaining Parmesan cheese. Top with half of Mozzarella cheese slices, cover with 1/2 tomato sauce. Repeat eggplant, Mozzarella cheese and tomato sauce. Sprinkle Parmesan cheese on top. Bake uncovered 25 minutes or until cheese melts and top is browned. Serves 8.

You may make ahead, bake and freeze. To serve, bake frozen at 350 degrees covered 45 minutes. Then bake uncovered 15 minutes longer.