Eggplant Parmigiana - cooking recipe

Ingredients

2 Tbsp. salad or olive oil
1 clove garlic, crushed
1 (2 lb. 3 oz.) can Italian tomatoes, undrained
1 tsp. dried oregano leaves
1 1/2 tsp. salt
1 Tbsp. brown sugar
2 eggs, slightly beaten
1 1/4 c. grated Parmesan cheese
1/3 c. salad or olive oil
1/2 c. chopped onion
1/2 lb. ground chuck
1 (16 oz.) can tomato paste
1 tsp. dried basil leaves
1/4 tsp. pepper
1 large (1 1/2 lb.) eggplant
1/2 c. packaged dry bread crumbs (Italian flavor)
1 (8 oz.) pkg. Mozzarella cheese, sliced

Preparation

Step 1:
In a large skillet, containing 2 tablespoons hot olive oil, saute onion, garlic and chuck, stirring occasionally until meat is no longer red (about 5 minutes).
Add tomatoes, tomato paste, oregano, basil, salt, pepper and sugar.
Bring to boil, stirring with wooden spoon.