Eggplant Parmigiana(4 Servings) - cooking recipe

Ingredients

2 Tbsp. margarine
1/2 c. chopped onion
1 clove crushed garlic
1 can tomatoes (lb., not drained)
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. salad oil
1 tsp. seasoned salt
1 1/2 lb. ground beef chuck
1/2 tsp. salt
1/4 c. grated Parmesan
1/2 (8 oz.) pkg. Mozzarella cheese

Preparation

Heat margarine in medium saucepan; saute onion and garlic until onion is golden brown, about 5 minutes.
Stir in tomatoes, tomato sauce, sugar, salt, oregano, basil and pepper.
Bring to boil.
Reduce heat and simmer uncovered for 10 minutes.
Wash eggplant.
Cut crosswise into 1/2-inch thick slices.
Combine flour, seasoned salt and pepper to coat eggplant.
Place 2 tablespoons of oil in skillet and saute eggplant slices, a few at a time.
Add more oil, if needed.
Set slices aside as they soften and brown.
Preheat oven to 350\u00b0.
*Sprinkle ground beef with salt (optional).
Gently shape into 8 patties about 1/2-inch thick. Broil 4-inches from heat, 5 minutes on each side.
Spoon half of the sauce into 13 x 9 x 2-inch baking dish.
Layer eggplant and meat in dish.
Spoon on remaining sauce.
Sprinkle with Parmesan; top with sliced Mozzarella.
Bake uncovered about 30 minutes or just until Mozzarella is melted and golden.