Eggplant Parmigiana - cooking recipe

Ingredients

2 Tbsp. margarine
1/2 c. chopped onion
1 clove garlic, crushed
1 c. (1 lb.) tomatoes, undrained
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. oil
1 1/2 lb. ground meat
1/2 pkg. Mozzarella
1/4 c. Parmesan

Preparation

Saute onion and garlic in margarine until golden brown.
Stir in tomatoes, tomato juice, sugar, salt, oregano, basil and pepper. Bring to a boil.
Reduce heat and simmer, uncovered, 10 minutes. Wash eggplant; cut crosswise into 1/2-inch thick slices.
Combine flour and seasonings.
Use to coat eggplant.
Saute eggplant slices in 2 tablespoons hot oil or microwave 8 minutes.