|
In a large skillet, saute the onins, garlic and ground chuck in olive oil until meat is browned. Add the tomatoes, tomato paste, oregano, basil, salt, pepper, and brown sugar. Reduce heat and simmer covered for 45 minutes. Stir occasionally. While tomato sauce is cooking, prepare eggplant. Cut the washed, unpeeled eggplant into 1/4 inch round slices. In a soup plate beat the eggs with 1 T water. In another soup plate, combine the bread crumbs with 1/2 of the romano cheese and mix well. Dip eggplant in the egg mixture, coating wel. Next dip eggplant into crumb mixture coating evenly. In 1 T hot oil, saute eggplant slices a few at a time until golden brown. Add more oil as needed. Drain on paper towels.
|
