Eggplant Parmigiana(4 Servings)

• 2 Tbsp. margarine
• 1/2 c. chopped onion
• 1 clove crushed garlic
• 1 can tomatoes (lb., not drained)
• 1 (8 oz.) can tomato sauce
• 1 Tbsp. sugar
• 1/2 tsp. salt
• 1 tsp. dried oregano leaves
• 1/2 tsp. dried basil leaves
• 1/4 tsp. pepper
• 1 large eggplant
• 1/4 c. flour
• 1/8 tsp. pepper
• 1/4 c. salad oil
• 1 tsp. seasoned salt
• 1 1/2 lb. ground beef chuck
• 1/2 tsp. salt
• 1/4 c. grated Parmesan
• 1/2 (8 oz.) pkg. Mozzarella cheese

1. Heat margarine in medium saucepan; saute onion and garlic until onion is golden brown, about 5 minutes.
2. Stir in tomatoes, tomato sauce, sugar, salt, oregano, basil and pepper.
3. Bring to boil.
4. Reduce heat and simmer uncovered for 10 minutes.
5. Wash eggplant.
6. Cut crosswise into 1/2-inch thick slices.
7. Combine flour, seasoned salt and pepper to coat eggplant.
8. Place 2 tablespoons of oil in skillet and saute eggplant slices, a few at a time.
9. Add more oil, if needed.
10. Set slices aside as they soften and brown.
11. Preheat oven to 350u0b0.
12. *Sprinkle ground beef with salt (optional).
13. Gently shape into 8 patties about 1/2-inch thick. Broil 4-inches from heat, 5 minutes on each side.
14. Spoon half of the sauce into 13 x 9 x 2-inch baking dish.
15. Layer eggplant and meat in dish.
16. Spoon on remaining sauce.
17. Sprinkle with Parmesan; top with sliced Mozzarella.
18. Bake uncovered about 30 minutes or just until Mozzarella is melted and golden.

margarine, onion, garlic, tomatoes, tomato sauce, sugar, salt, oregano, basil, pepper, eggplant, flour, pepper, salad oil, salt, ground beef chuck, salt, parmesan, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=793790 (may not work)