2 tbsp. butter
1/2 c. chopped onion
1 clove garlic, crushed
1 (1 lb.) can tomatoes, undrained
1 (8 oz.) can tomato sauce
1 tbsp. sugar
1/2 tsp. salt
1 tsp. dried oregano leaves
1/2 tsp. dried basil leaves
1/4 tsp. pepper
1 lg. eggplant
1/4 c. flour
1 tsp. seasoned salt
1/8 tsp. pepper
1/4 c. oil
1 1/2 lb. ground beef
1/2 tsp. salt
1/4 c. grated Parmesan cheese
8 oz. Mozzarella cheese

In hot butter, saute onion and garlic until onion is golden brown, about 5 minutes. Stir in tomatoes, tomato sauce, sugar, 1/2 teaspoon salt, oregano, basil, and pepper. Bring to boil; reduce heat and simmer, uncovered, for 10 minutes.

Cut eggplant crosswise into 1/2-inch thick slices. Combine flour, seasoned salt, and pepper; use to coat eggplant. In 2 tablespoons hot oil in skillet, saute eggplant slices, a few at a time. Add more oil as needed.

Set slices as they brown. Preheat oven to 350 degrees. Sprinkle beef with 1/2 teaspoon salt. Gently shape into 8 patties, about 1/2-inch thick. Broil 4 inches from heat, 5 minutes on each side. Spoon half of sauce into 13x9 baking dish.

Layer eggplant and meat in dish. Sprinkle with Parmesan cheese; top with sliced Mozzarella. Bake, uncovered, for 30 minutes of just until Mozzarella cheese is melted and golden. Makes 8 servings.