Eggplant Parmigian - cooking recipe

Ingredients

2 Tbsp. butter
1/2 c. chopped onion
1 clove garlic, chopped
1 1/2 lb. beef
1 large cut Italian style tomato
1 large can tomato paste
2 tsp. oregano and basil
1/2 tsp. salt and pepper
1/2 Tbsp. brown sugar
1 1/2 or 2 lb. eggplant
2 eggs
bread crumbs
Parmesan cheese
1 lb. sliced Mozzarella cheese

Preparation

Saute in butter, onions, garlic and beef until beef is no longer red.
Add tomato paste, salt, pepper, brown sugar and herbs.
Add 1 cup water and simmer uncovered 10 or 20 minutes.
Do not peel eggplant, cut crosswise into 1/2-inch thick slices.
Make equal amount Parmesan cheese and bread crumbs.
Makes one cup. Dip eggplant in beaten eggs; coat well.
Saute in oil golden brown crisp.
Butter baking dish 1/2 eggplant slices.
Sprinkle with 1/2 cup Parmesan cheese.
Top with Mozzarella.
Sauce.
Bake 20 minutes in 350\u00b0 oven, uncovered.