Preheat oven to 400 degrees.

1 sm. eggplant, sliced 1/4 inch thick and dipped in hot water - do not peel
4 med. size tomatoes, sliced or 1 (16 oz.) can
2 med. green peppers, chopped
2 med. onions, chopped
1 (16 oz.) can tomato sauce
1 tsp. seasoned salt
1 tsp. salt
1 tsp. garlic powder
1 tsp. sugar
3/4 lb. sharp Cheddar cheese
1/4 lb. Parmesan cheese
3/4 lg. ground beef or Italian sausage

Cook meat and drain off fat. Place half of tomatoes and half of tomato sauce in bottom of lasagne pan. Arrange slices of eggplant over sauce. Mix seasonings and sprinkle over eggplant. Add meat, pepper, onion and Cheddar cheese.

Put a little tomato sauce on this layer. Add second layer in the same way as the first with tomatoes and tomato sauce. Sprinkle on Parmesan cheese. Cover with foil. Bake 15 minutes. Lower heat to 350 degrees. Bake 45 minutes longer. Remove, cover last 15 minutes.

If using glass pan lower heat 25 degrees each progression. Serves 6.