Eggplant Parmesan

• 2 Tbsp. butter or margarine
• 1/2 c. chopped onion
• 1 clove garlic, crushed
• 1 lb. ground beef chuck
• 1 (1 lb. 1 oz.) can Italian style tomatoes, undrained
• 1 (6 oz.) can tomato paste
• 2 tsp. dried oregano leaves
• 1 tsp. dried basil leaves
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. brown sugar
• 1 large eggplant (1 1/2 lb.)
• 2 eggs, slightly beaten
• 1/2 c. packaged dry bread crumbs
• 1 1/4 c. grated Parmesan cheese
• 1/4 c. salad oil
• 1 (8 oz.) pkg. Mozzarella cheese, sliced

1. In hot butter in large skillet, saute onion, garlic and beef chuck until meat is no longer red, about 5 minutes.
2. Add tomatoes, tomato paste, oregano, basil, salt, pepper, sugar and 1 cup water; bring to boiling.
3. Reduce heat; simmer, uncovered, for 20 minutes.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=589522 (may not work)