Eggplant & Meatball Parmigiana Serves 6

In medium saucepan, sauté onion and garlic in butter until onion is golden–about 5 min. Add tomatoes, tomato sauce, sugar, salt and pepper, oregano, and basil. Simmer, uncovered about 10 min. Meanwhile, cut eggplant crosswise into 1/2″ thick slices. Combine flour, salt and pepper. Coat slices in mix. In 2T hot oil, sauté slices, a few at a time. Add more oil as needed. Set aside slices as they brown. Sprinkle meat w salt. Gently shape into 8 patties about 1/2″ thick. Broil 4 inches from heat, 5 min per side. Spoon half of tomato sauce into a 13 x 9 inch baking dish. Arrange eggplant and meat in dish. Spoon remaining sauce over. Sprinkle w Parmesan. Top w mozzarella. Bake, uncovered, 30 min at 350 just until mozzarella is melted.

Butter 2T
Onion 0.5c chopped
Garlic 1 minced
Tomato 1lb can
Tomato Sauce 8oz
Sugar 1T
Salt/Pepper
Oregano 1tsp
Basil 0.5tsp
Eggplant 1
Flour 0.25c
Olive Oil 0.25c
Ground Beef 1.5lb
Cheese, Parmesan 0.25c
Cheese, 8oz slices