Eggplant Parmigiana

• 2 Tbsp. margarine
• 1/2 c. chopped onion
• 1 clove garlic, crushed
• 1 c. (1 lb.) tomatoes, undrained
• 1 (8 oz.) can tomato sauce
• 1 Tbsp. sugar
• 1/2 tsp. salt
• 1 tsp. dried oregano leaves
• 1/2 tsp. dried basil leaves
• 1/4 tsp. pepper
• 1 large eggplant
• 1/4 c. flour
• 1/8 tsp. pepper
• 1/4 c. oil
• 1 1/2 lb. ground meat
• 1/2 pkg. Mozzarella
• 1/4 c. Parmesan

1. Saute onion and garlic in margarine until golden brown.
2. Stir in tomatoes, tomato juice, sugar, salt, oregano, basil and pepper. Bring to a boil.
3. Reduce heat and simmer, uncovered, 10 minutes. Wash eggplant; cut crosswise into 1/2-inch thick slices.
4. Combine flour and seasonings.
5. Use to coat eggplant.
6. Saute eggplant slices in 2 tablespoons hot oil or microwave 8 minutes.

margarine, onion, clove garlic, tomatoes, tomato sauce, sugar, salt, oregano, basil, pepper, eggplant, flour, pepper, oil, ground meat, mozzarella, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739066 (may not work)