1 tbsp. salt
2 tbsp. olive oil
1 clove garlic
1/2 tsp. sugar
1/2 tsp. parsley
1/2 tsp. basil
1/2 tsp. oregano
1/4 lb. grated Parmesan cheese and Mozzarella
6 oz. can tomato paste
1 lb. ground beef
1 med. eggplant
4 cans water
Vegetable shortening

Cut thin slices eggplant and let stand 30 minutes in salted water. Sprinkle salt on slices. Heat vegetable oil in deep saucepan oil hot. Fry eggplant golden brown.

Remove and drain on paper (pizza sauce) 2 quart pot. Heat olive oil and garlic, simmer for 3 minutes. Salt and pepper with ground beef.

Cook 5 minutes add tomato paste with 4 cans water. Add sugar, parsley, basil, oregano, simmer for 30 minutes. Deep casserole layer eggplant and put tomato sauce. Sprinkle cheese continue all ingredients are used and Mozzarella cheese. Bake at 350 degrees for 1/2 to 1 hour.