Eggplant Parmigiana - cooking recipe

Ingredients

1 lb. ground chuck
2 Tbsp. oil
1/2 c. chopped onion
1 clove crushed garlic
1 (2 lb. 3 oz.) can Italian tomatoes
1 (6 oz.) can tomato paste
2 tsp. oregano
1 tsp. basil
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. brown sugar
1 large eggplant
2 eggs, beaten slightly
1/2 c. Italian bread crumbs
1 1/4 c. Parmesan cheese
1/2 c. olive oil
1 (8 oz.) pkg. Mozzarella cheese slices

Preparation

Saute onion and garlic in oil; add meat.
Cook until no longer red.
Stir occasionally.
Add next 6 ingredients.
Bring to a boil, stirring with a wooden spoon.
Simmer 45 minutes.
Preheat oven to 350\u00b0.
Lightly grease a 13 x 9 x 2-inch pan.
Peel and slice eggplant.
Combine eggs and 1 tablespoon of water.
Combine bread crumbs and Parmesan cheese.
Dip eggplant slices in egg mixture, then crumb mixture.
Coat well.
Fry in 1 tablespoon of hot olive oil until brown.
Drain.
Arrange eggplant and Parmesan cheese in layers.
Top with Mozzarella slices.
Sprinkle with Parmesan cheese and bake, uncovered, 25 minutes.