1 lb. ground beef
1 clove garlic, chopped
3 tbsp. olive oil
1/4 c. tomato paste
1 (16 oz.) can tomatoes
1 c. bouillon (beef)
1/2 tsp. salt
1/4 tsp. pepper
2 eggplants
2 eggs
1/2 c. bread crumbs
1/2 lb. Mozzarella cheese
1/2 c. Parmesan cheese
1/2 tsp. oregano
1/4 tsp. basil

1. Cook beef and garlic in 1 tablespoon olive oil in heavy saucepan until meat is browned. Stir with fork for even browning.

2. Add tomato paste, bouillon, salt, pepper, oregano and basil.

3. Stir and cook slowly 25 minutes.

4. Wash, pare and slice eggplant.

5. Dip slices in beaten egg then crumbs.

6. Brown in 2 tablespoons olive oil.

7. Place layers of eggplant in 9"x13" casserole dish.

8. Cover with Mozzarella cheese, meat sauce and Parmesan cheese.

9. Repeat layers.

10. Bake 30 to 40 minutes at 350 degrees.