Eggplant Parmigiana, Zane'S Recipe

• 1 onion
• 1 pound ground chuck
• 2 cloves garlic
• 1 can Large can diced tomatoes, Red pack with basil, oregano
• 1 can Small can tomato paste
• 2 tablespoon brown sugar
• 1 Large Eggplant
• 2 Eggs
• 1/4 cup Italian Bread Crumbs and Parm. Cheese
• 1 l Mozzarella Cheese Smoked and regular, shredded

1. Salute onion, garlic, ground chuck, drain and add tomatoes, paste, s&p, brown sugar.
2. Bring to a boil, reduce to simmer, stir occasionally 45 minutes.
3. Pre heat oven to 350.
4. Wash eggplant, don't peel. Slice 1/4 in. thick.
5. In pie pan mix eggs and a little water.
6. On wax paper mix bread crumbs and parmesan cheese.
7. Dip in eggs, then bread crumbs. Fry in oil till golden brown on both sides. Drain on paper towels.
8. Arrange half of eggplant in bottom of baking dish, sprinkle with parmesan cheese, cover with mozzarella, cover with half the sauce.
9. Repeat for the top layer. Bake 30 minutes.

onion, ground chuck, garlic, tomatoes, tomato paste, brown sugar, eggplant, eggs, italian bread, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/eggplant-parmigiana-zanes-recipe-5769a17b14ad219a20c94054 (may not work)