Eggplant Parmesan

By junerodgers

Ingredients

• 2 T butter
• ½ cup chopped onion
• 1 crushed clove garlic
• 1 lb. Ground beef
• 1 16 oz can Italian tomatoes
• 1 1-lb. 1 oz. can tomato paste
• 2 tsp. oregano
• 1 tsp. basil
• 1-1/2 tsp. Salt
• ¼ tsp. pepper
• 1 T sugar
• 1 large, unpeeled eggplant, cut in ½” thick slices
• 2 beaten eggs
• 1-1/4 cup grated Parmesan cheese
• 1-1/2 cup bread crumbs
• ¼ cup oil
• 1 8-oz. Package mozzarella cheese
• Oil for frying

Preparation

Step 1

In frying pan cook onion, garlic and beef in butter until beef is brown. Blend in tomatoes, tomato paste, oregano, basil, salt and pepper, sugar and 1 cup of water. Bring to a boil. Reduce heat. Cook slowly for 20 minutes, stirring occasionally.

In a bowl, combine eggs and 1 T of water. Place bread crumbs on a plate. Coat eggplant with egg mixture, then with crumbs.

In a frying pan, cook slowly a few at a time in hot oil until they are brown and crisp on both sides. Layer ingredients as follows: ½ of the eggplant, on top of that ½ Parmesan, ½ mozzarella, ½ tomato mixture. Repeat layers.

Bake at 325 for 40-45 minutes until bubbly.