2 tbsp. butter
1 clove garlic, crushed
1 can Italian tomatoes (17 oz.)
1 can tomato paste (6 oz.)
1 1/2 tsp. salt
1 lg. unpeeled eggplant, cut into 1/2" thick slices
1 1/4 c. grated Parmesan cheese
1 (8 oz.) pkg. mozzarella cheese
1/4 c. vegetable oil
1/2 c. chopped onion
1 lb. ground beef
2 tsp. oregano
1 tsp. basil
1/4 tsp. pepper
1 tbsp. sugar
1/2 c. bread crumbs
Oil for frying

1. In a frying pan, cook onion, garlic and beef in butter until brown.

2. Blend in tomatoes, paste, oregano, basil, salt, pepper, sugar and 1 cup water. Boil. Reduce heat, cook slowly 20 minutes, stirring occasionally.

3. In bowl mix eggs and 2 tablespoons water. Coat eggplant with egg and crumbs. Fry until brown and crisp.

4. Layer as follows: 1/2 eggplant, 1/2 Parmesan, 1/2 mozzarella, 1/2 tomato mixture. Repeat. Bake at 325 degrees for 40-45 minutes. Serves 6.