25 ml butter 2 tbsp
125 ml onion, chopped 1/2 cup
1 garlic clove, crushed
500 g ground beef 1 lb
500 ml canned tomatoes 2 cup
125 ml tomato paste 1/2 cup
10 ml oregano 2 tsp
5 ml basil 1 tsp
2 ml salt 1/2 tsp
1 ml pepper 1/4 tsp
15 ml brown sugar 1 tbsp
250 ml water 1 cup
1 large eggplant
2 eggs, slightly beaten
15 ml water 1 tbsp
125 ml bread crumbs 1/2 cup
300 ml parmesan cheese, grated 1 1/4 cup
75 ml vegetable oil 1/3 cup
250 g mozzarella cheese slices 8 oz
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 (250 ml) water; bring to a boil. Reduce heat. Simmer, uncovered 20 minutes.
Wash eggplant; do not peel. Cut cross-wise in slices.
Combine eggs and 1 tablespoon (15 ml) water; mix well. On a sheet of waxed paper; combine bread crumbs with 1/2 cup (125 ml) parmesan cheese; mix well. Dip eggplant slices into egg mixture, coating well; dip into crumb mixture, coating well. Saute eggplant slices, a few at a time in 1 tablespoon (15 ml) 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 13 x 9 inch (22 x 33 cm) baking dish. Sprinkle with half of remaining parmesan cheese. Top with mozzarella cheese slices; cover with half of tomato sauce. Repeat layers. Bake at 350 F (180 C) for 25 minutes or until mozzarella is melted and slightly browned.
Serves 6