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1
In 2 tablespoons hot oil in large skillet, saute onion, garlic and beef, stirring occasionally, until meat is no longer red- about 5 minutes.
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2
Add tomatoes, tomato paste, oregano, basil, salt, pepper and sugar; bringing to boiling,stirring with wooden spoon.
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3
Reduce heat and simmer covered, stirring occasionally, 45 minutes.
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4
Meanwhile, preheat oven to 350 degrees.
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5
Lightly grease a 13x9x2 inch baking dish or a shallow oval baking dish.
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6
Wash eggplant, do not peel.
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7
Cut crosswise into slices 1/4 inch thick.
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8
In a pie plate, combine eggs and 1 tablespoon water; mix well with fork.
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9
On waxed paper, combine bread crumbs with 1/2 cup parmesan cheese; mix well.
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10
Dip eggplant slices into egg mixture, coating well and then dip into crumb mixture, coating evenly.
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11
In 1 tablespoon hot oil in medium skillet, saute eggplant slices, a few at a time, until golden-brown and crisp on both sides.
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12
Add more oil as needed.
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13
Drain on paper towels, if necessary.
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14
Arrange half of eggplant slices in bottom of prepared baking dish.
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15
Sprinkle with half of the remaining Parmesan cheese.
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16
Top with half of mozzarella cheese slices.
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17
Cover with half of sauce.
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18
Arrange remaining eggplant slices over tomato sauce.
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19
and repeat with parmesan cheese and toppng with mozzarella cheese slice.
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20
Cover with remaining tomato sauce and sprinkle top with Parmesan cheese.
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21
Bake uncovered, 25 minutes or until cheese melts and top is browned.
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22
Remove from oven and let stand at least 10 minutes before cutting and serving.
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23
NOTE:.
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24
You may make ahead, bake, as above, and freeze.
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25
To cook/reheat: bake frozen at 350 degree oven, covered for 45 minutes.
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26
Remove cover, and bake an additional 15 minutes longer uncovered.
