1/2 lb. ground chuck, or hamburger
1/2 lb. bulk sausage
1/2 c. chopped onion
1/2 clove garlic, minced
2 (8 oz.) cans tomato sauce
1/8 tsp. oregano
1/8 tsp. basil
1 eggplant
2 eggs, beaten
1/2 c. vegetable oil
1/2 lb. sliced Monterey Jack cheese

Saute beef, sausage, onions, and garlic until lightly browned. Pour off fat. Add tomato sauce and spices. Dip thinly sliced eggplant in egg and saute in hot oil until golden on both sides.

In a 2 quart casserole, place a layer of eggplant, layer of meat sauce, layer of cheese. Repeat once, so that casserole will be 6 layers thick. Bake for 30 minutes in 350 degree oven.