Eggplant Parmigiana (Zane'S)

• 1 onion
• 1 pound ground chuck
• 3 cloves garlic cloves
• 1 can Red Pack Diced Tomatoes with basil, oregano (large)
• 1 can Tomato Paste, small can Red Pack
• 2 tablespoons Brown sugar
• 1 Large Eggplant, male
• 2 eggs
• 1 cup Italian bread crumbs
• 1/4 cup Parmigana Cheese
• 1 pound Mozzarella cheese (smoked), shredded
• 1 cup Mozzarella cheese, shredded

1. Saute onion, garlic, ground chuck, drain, add tomatoes, paste, salt, pepper, brown sugar.
2. Bring to a boil, reduce to simmer, stir occasionally 45 min.
3. Preheat oven 350
4. Wash eggplant, don't peel. Slice 1/4 inch thick. In pie pan mix eggs and a little water. On wax paper mix bread crumbs and parm. cheese.
5. Dip in eggs, then bread crumbs. Fry in oil, till golden brown on both sides. Drain on paper towel.
6. Arrange half of eggplant in bottom of baking dish, spindle some parm. cheese, cover with sliced mozzarella, cover with half the sauce.
7. Repeat for top layer.
8. Bake 30 minutes.
9. Questions 330307-1066, 373-0587

onion, ground chuck, garlic, red pack diced, tomato paste, brown sugar, eggs, italian bread crumbs, parmigana cheese, mozzarella cheese, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/eggplant-parmigiana-zanes-563fcce279b674000c8b0dd7 (may not work)