|Eggplant||2 Pound (1 Medium Ones)|
|Ground beef||1 Pound|
|Minced onion||1⁄4 Cup (4 tbs)|
|Tomato sauce||8 Ounce (1 Can)|
|Burgundy wine/Beef broth||1⁄2 Cup (8 tbs)|
|Parsley flakes||1 Tablespoon|
|Grated parmesan cheese||3⁄4 Cup (12 tbs) (Divided)|
|Dry bread crumbs||1⁄2 Cup (8 tbs) (Divided)|
Preheat oven to 375°.
Spray casserole with non-stick spray.
Cut unpared eggplant crosswise into 1/2 inch slices.
Cook slices in small amount of boiling water for 5-8 minutes or until tender.
Spray large skillet with non-stick spray, add meat and onion.
Cook and stir until meat is brown.
Stir in tomato sauce, wine (or broth), parsley flakes, and pepper.
Cook uncovered over medium heat, for 20 minutes.
While meat cooks, prepare white sauce.