Eggplant Parmigian

• 2 Tbsp. butter
• 1/2 c. chopped onion
• 1 clove garlic, chopped
• 1 1/2 lb. beef
• 1 large cut Italian style tomato
• 1 large can tomato paste
• 2 tsp. oregano and basil
• 1/2 tsp. salt and pepper
• 1/2 Tbsp. brown sugar
• 1 1/2 or 2 lb. eggplant
• 2 eggs
• bread crumbs
• Parmesan cheese
• 1 lb. sliced Mozzarella cheese

1. Saute in butter, onions, garlic and beef until beef is no longer red.
2. Add tomato paste, salt, pepper, brown sugar and herbs.
3. Add 1 cup water and simmer uncovered 10 or 20 minutes.
4. Do not peel eggplant, cut crosswise into 1/2-inch thick slices.
5. Make equal amount Parmesan cheese and bread crumbs.
6. Makes one cup. Dip eggplant in beaten eggs; coat well.
7. Saute in oil golden brown crisp.
8. Butter baking dish 1/2 eggplant slices.
9. Sprinkle with 1/2 cup Parmesan cheese.
10. Top with Mozzarella.
11. Sauce.
12. Bake 20 minutes in 350u0b0 oven, uncovered.

butter, onion, clove garlic, beef, italian style tomato, tomato paste, oregano, salt, brown sugar, eggplant, eggs, bread crumbs, parmesan cheese, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=293711 (may not work)