|Ground beef||1 Pound|
|Olive oil||1 Tablespoon|
|Onion||1⁄2 , chopped|
|Green pepper||1⁄2 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Garlic salt||1 Teaspoon|
|Tomato sauce||4 Can (40 oz)|
|Flour||1⁄2 Cup (8 tbs)|
|Eggs||3 , beaten|
|Grated romano cheese||1⁄3 Cup (5.33 tbs)|
Brown the ground beef in small amount of olive oil in a skillet.
Add the onion, green pepper, garlic, garlic salt, herbs, salt and pepper and cook until onion is tender.
Add the tomato sauce and sugar and simmer for 45 minutes.
Peel the eggplant and slice thin.
Sprinkle with salt and dredge with flour.
Dip in eggs.
Brown in small amount of olive oil, drain well and place in a casserole.
Top with ground beef mixture and sprinkle with cheese.
Bake at 350 degrees for 40 minutes.