Baked Eggplant Parmigiana

• 1 pound ground chuck
• 1/2 cup chopped onion
• 4 cloves garlic peeled and sliced
• tomatoes Lg. can whole, undrained
• 6 ounces tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1 tablespoon brown sugar
• eggplant 1 lg., 1 1/2 lb.
• 2 eggs slightly beaten
• 1/2 cup dried bread crumbs
• 3/4 cup grated Parmesan cheese
• 12 ounces mozzarella grated

1. Brown meat. As it cooks, add onion and garlic. Add tomatoes, paste, seasonings, sugar and 1 cup water. Boil, then reduce heat and simmer.
2. Cut eggplant crosswise into 1/2 inch slices. Dip in egg, then crumbs. Fry in oil until crisp. Drain.
3. Put a little sauce in bottom of a flat baking dish. Add layer of fried eggplant. Sprinkle with Parmesan cheese. Top with sauce and Mozzarella. Repeat layers if needed. Bake, uncovered, 350 degrees, 25 minutes.

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

Taken from www.yummly.com/recipe/Baked-Eggplant-Parmigiana-1647417 (may not work)