Eggplant Parmesan - cooking recipe

Ingredients

2 Tbsp. butter or margarine
1/2 c. chopped onion
1 clove garlic, crushed
1 lb. ground beef chuck
1 (1 lb. 1 oz.) can Italian style tomatoes, undrained
1 (6 oz.) can tomato paste
2 tsp. dried oregano leaves
1 tsp. dried basil leaves
1 1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. brown sugar
1 large eggplant (1 1/2 lb.)
2 eggs, slightly beaten
1/2 c. packaged dry bread crumbs
1 1/4 c. grated Parmesan cheese
1/4 c. salad oil
1 (8 oz.) pkg. Mozzarella cheese, sliced

Preparation

In hot butter in large skillet, saute onion, garlic and beef chuck until meat is no longer red, about 5 minutes.
Add tomatoes, tomato paste, oregano, basil, salt, pepper, sugar and 1 cup water; bring to boiling.
Reduce heat; simmer, uncovered, for 20 minutes.