2 tbsp. butter
1/2 c. chopped onion
1 clove garlic, crushed
1 can (8 oz.) 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 1/2 lb.)
1/2 c. flour
1 tsp. seasoned salt
1/8 tsp. pepper
1/4 c. salad oil
1 1/2 lb. ground beef chuck
1/2 tsp. salt
1/4 c. grated Parmesan cheese
1/2 pkg. (8 oz. size) Mozzarella cheese

In hot butter in medium saucepan saute onion and garlic until onion is golden brown, about 5 minutes. Stir in tomatoes, tomato sauce, sugar, salt, oregano, basil and pepper. Bring to boiling. reduce heat, and simmer uncovered for 10 minutes.

Wash eggplant. Cut 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 aside as they brown. Preheat oven to 350 degrees.

Sprinkle ground beef with 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 13 x 9 x 2 inch baking dish. Layer eggplant and meat in dish. Spoon on remaining sauce. Sprinkle with Parmesan; top with sliced Mozzarella.

Bake uncovered 30 minutes or just until Mozzarella is golden and melted. Makes 8 servings.