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

In hot butter in medium saucepan, saute onion and garlic until onion is golden brown, about 5 minuets. Stir in tomatoes, tomato sauce, sugar, salt, oregano, basil and pepper. Bring to boiling, reduce heat and simmer, uncovered 10 minutes. Wash eggplant. Cut crosswise into 1/2" thick slices.

Combine flour, seasoned salt, pepper and 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" thick. Broil 4" from heat, 5 minutes on each side. Spoon half of sauce into 12"x9"x2" baking dish. Layer eggplant and meat in dish. Spoon on remaining sauce. Sprinkle with Parmesan cheese; top with sliced Mozzarella. Bake, uncovered, 30 minutes or just until Mozzarella is melted and golden.