4 tbsp. oil
1 lb. ground beef
1 lg. onion, chopped
1/2 c. green pepper, finely chopped
1/4 tsp. garlic salt
1 tsp. oregano
1/2 tsp. basil
2 (1 lb. 4 oz.) cans tomatoes, undrained
1 (6 oz.) can tomato paste
1 lg. eggplant
1/2 lb. Mozzarella cheese, sliced
3/4 c. Parmesan cheese

Heat 1 tablespoon oil in skillet. Add beef, onion, pepper and seasonings. Cook until meat is browned and crumbly and vegetables are soft. Add tomatoes and tomato paste. Simmer, uncovered, about 1 1/4 hours until thickened. Meanwhile, cut eggplant into 1/2 inch slices and soak in water 20 minutes. Drain well. Heat remaining oil in skillet and saute eggplant until brown. Drain. Spread some of the sauce in bottom of 9 x 13 inch baking dish. Top with layer of eggplant, Mozzarella cheese, and Parmesan cheese. Repeat layers, finishing with sauce and cheeses. Bake at 375 degrees for 30 minutes until cheese is bubbly.