Eggplant Parmigiana

• 2 Tbsp. salad or olive oil
• 1 clove garlic, crushed
• 1 (2 lb. 3 oz.) can Italian tomatoes, undrained
• 1 tsp. dried oregano leaves
• 1 1/2 tsp. salt
• 1 Tbsp. brown sugar
• 2 eggs, slightly beaten
• 1 1/4 c. grated Parmesan cheese
• 1/3 c. salad or olive oil
• 1/2 c. chopped onion
• 1/2 lb. ground chuck
• 1 (16 oz.) can tomato paste
• 1 tsp. dried basil leaves
• 1/4 tsp. pepper
• 1 large (1 1/2 lb.) eggplant
• 1/2 c. packaged dry bread crumbs (Italian flavor)
• 1 (8 oz.) pkg. Mozzarella cheese, sliced

1. Step 1:
2. In a large skillet, containing 2 tablespoons hot olive oil, saute onion, garlic and chuck, stirring occasionally until meat is no longer red (about 5 minutes).
3. Add tomatoes, tomato paste, oregano, basil, salt, pepper and sugar.
4. Bring to boil, stirring with wooden spoon.

salad, clove garlic, italian tomatoes, oregano, salt, brown sugar, eggs, parmesan cheese, salad, onion, ground chuck, tomato paste, basil, pepper, eggplant, bread crumbs, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=321950 (may not work)