3/4 lb. ground beef
1/2 c. onion, diced
4-6 c. chopped peeled eggplant
1 tsp. salt
1/2 tsp. pepper
16 oz. tomatoes, drained and chopped
1/4 c. white cooking wine
8 oz. tomato sauce
1/4 c. seasoned or plain bread crumbs
8 oz. crescent rolls

Brown ground beef with onion; drain and remove from pan. Reserve oil. Brown eggplant in oil. Add remaining ingredients to eggplant with meat mixture. Simmer until thick and liquid is gone.