125mL chopped onion 1/2 cup
1 clove garlic, crushed 1 clove
500g ground beef 1 lb
500mL canned tomatoes 2 cups
125mL tomato paste 1/2 cup
10mL oregano 2 tsp
5mL basil 1 tsp
2mL salt 1/2 tsp
1mL pepper 1/4 tsp
15mL brown sugar 1 tbsp
250mL water 1 cup
1 large eggplant 1
2 eggs, slightly beaten 2
15mL water 1 tbsp
125mL bread crumbs 1/2 cup
300mL Parmesan cheese 1 1/4 cups
75mL vegetable oil 1/3 cup
250g Mozzarella cheese slices 8 oz
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Directions
In large skillet, melt butter over medium heat, saute onion, garlic and beef until meat is no longer red, about 5 minutes. Add tomatoes, tomato paste, oregano, basil, salt, pepper, sugar and 1 cup water; bring to a boil. Reduce heat. Simmer, uncovered 20 minutes. Wash eggplant; do not peel. Cut cross-wise in slices, 1/2-inch thick. Combine eggs and 1 tbsp water; mix well. On a sheet of waxed paper, combine bread crumbs with 1/2 cup Parmesan cheese; mix well. Dip eggplant slices into egg mixture, coating well. Then dip into crumb mixture, coating well. Saute eggplant slices, a few at a time in 1 tbsp hot oil until golden brown and crisp on both sides. Add more oil as needed. Arrange half of eggplant slices in bottom of slightly greased 13x9"(22x33cm) baking dish. Sprinkle with half of remaining Parmesan cheese. Top with half of remaining Parmesan cheese. Top with half Mozzarella cheese. Cover with! half of tomato sauce. Repeat layer
Yield: 6 servings.