2 tbsp. butter
1/3 c. chopped onion
1 clove garlic, mashed
3 cans (8 oz. size) tomato sauce
1 1/2 lb. ground chuck
2 tsp. dried oregano leaves
1 tsp. dried basil leaves
1/8 tsp. anise seed
1 eggplant (about 1 1/4 lb.)
2 eggs, slightly beaten
1/2 c. packaged dried bread crumbs
1 c. grated Parmesan cheese
About 2/3 c. salad oil
1-2 pkg. mozzarella cheese, sliced

1. In hot butter in large skillet, saute onion, garlic and chuck until chuck is browned. Add tomato sauce, oregano, basil and anise; mix well. Simmer, stirring 5 minutes. Set aside.

2. Preheat oven to 350 degrees. Lightly grease a 12 x 8 x 2 inch baking dish.

3. Wash eggplant; slice crosswise 1/4 inch thick.

4. Combine eggs and 1 tablespoon water; mix well. In another plate combine bread crumbs with 1/2 cup Parmesan cheese; mix well.

5. Dip eggplant slices in egg mixture then into crumb mixture; saute eggplant slices in a little hot oil until golden brown on both sides. Add more oil as needed.

6. Place a single layer of eggplant in bottom of baking dish. Sprinkle with some of remaining Parmesan cheese; top with a few slices of mozzarella cheese; cover with sauce. Repeat layering until all ingredients are used, making certain to cover top completely with mozzarella cheese.

7. Bake, uncovered, 20 minutes or until cheese is melted and bubbly. Makes 6 servings.