Eggplant Parmigiana

• 1 lb. ground chuck
• 2 Tbsp. oil
• 1/2 c. chopped onion
• 1 clove crushed garlic
• 1 (2 lb. 3 oz.) can Italian tomatoes
• 1 (6 oz.) can tomato paste
• 2 tsp. oregano
• 1 tsp. basil
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. brown sugar
• 1 large eggplant
• 2 eggs, beaten slightly
• 1/2 c. Italian bread crumbs
• 1 1/4 c. Parmesan cheese
• 1/2 c. olive oil
• 1 (8 oz.) pkg. Mozzarella cheese slices

1. Saute onion and garlic in oil; add meat.
2. Cook until no longer red.
3. Stir occasionally.
4. Add next 6 ingredients.
5. Bring to a boil, stirring with a wooden spoon.
6. Simmer 45 minutes.
7. Preheat oven to 350u0b0.
8. Lightly grease a 13 x 9 x 2-inch pan.
9. Peel and slice eggplant.
10. Combine eggs and 1 tablespoon of water.
11. Combine bread crumbs and Parmesan cheese.
12. Dip eggplant slices in egg mixture, then crumb mixture.
13. Coat well.
14. Fry in 1 tablespoon of hot olive oil until brown.
15. Drain.
16. Arrange eggplant and Parmesan cheese in layers.
17. Top with Mozzarella slices.
18. Sprinkle with Parmesan cheese and bake, uncovered, 25 minutes.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=193278 (may not work)