Peel & slice eggplant & soak in salted water 30 minutes. Brown the beef, garlic & onion; salt & pepper to taste. Add sugar & parsley. Wash eggplant in clear water & put layer of eggplant in casserole dish, then a layer of beef mixture, and continue to alternate layers until all is used. Cover with the tomatoes. Bake at 350 for 1 hour or until eggplant is tender. Serve hot with plain yogurt or grated Longhorn cheese.
Mrs William Ryerson
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, Tx. Downloaded from Glen's Mm Recipe Archive,