Ingredients

• 1 big eggplant
• 1/3 cup bread crumbs
• 1 cup onions diced
• 1/2 pound beef ground
• 4 cups tomato sauce
• 2 cups stewed tomatoes
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 6 ounce mozzarella cheese
• 3/4 cup ricotta (lite)
• 2 tablespoons parmesan

Directions

Sprinkle salt over both sides of the eggplant. Place on tray lines with paper towels to drain for 20 minutes.  Dredge slices in bread crumbs, coating both sides.  Spray a non-stick baking sheet, then divide eggplant slices evenly and bake until golden brown for about  10 to 15 minutes. Cook onion until soft.  Add the remaining ingredients except for the cheese.  Simmer over low heat for 10 minutes.  In a medium bowl comb in cheese.  In a 13″ x 9″ pan layer 1 c. sauce, 1/3 eggplant, 1 cup sauce. half the cheese and continue layering. Bake at 250 for 40 minutes.