1 lb. ground beef
1/4 c. chopped onion
1/4 c. chopped celery
1 (8 oz.) can tomato sauce
1/2 c. water
1/2 tsp. oregano
1/2 tsp. chili powder
1 eggplant, peeled & cut in 1/2" slices

Cook beef, onion and celery until meat is browned. Drain off excess fat. Stir in tomato sauce, water, oregano and chili powder. Season eggplant and slices with salt and pepper. Arrange on top of meat sauce. Cover and simmer until eggplant is tender, about 15 minutes. Top with 1 cup shredded sharp American cheese and sprinkle with paprika. Serve with Parmesan cheese.