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1. Preheat the oven to 325 degrees.
2. In a large skillet, cook the ground beef and sauté the onion, until the meat has browned on all sides.
3. Drain completely.
4. Add the garlic, tomatoes, tomato paste, sugar, oregano, basil, salt, pepper and water.
5. Mix well and bring the mixture to a boil.
6. Reduce the heat and simmer, uncovered for 20 minutes, stirring occasionally.
7. In a shallow bowl, combine the eggs and 1 tablespoon water.
8. Beat well.
9. Dip the eggplant slices into the egg mixture and coat with bread crumbs.
10. Fry in hot peanut oil until golden brown, drain on paper towels.
11. Cut each slice of Mozzarella in half.
12. Cut each half diagonally to form 2 triangles.
13. Grease a shallow 2 quart casserole dish with non stick cooking spray.
14. Layer half of each of eggplant, the meat sauce and cheese in the casserole dish.
15. Repeat the layers, omitting the cheese.
16. Add the rest of the reserved liquid.
17. Bake for 30 minutes.
18. Add the remaining Mozzarella and Parmesan cheese to the top of the casserole.
19. Bake for an additional 10 to 15 minutes or until the cheese is melted and bubbly.
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