Instructions: Bring salted water to a boil in a large saucepan. Add the eggplant, cover, remove from heat and allow to stand while preparing the rest of the casserole. In a large skillet, brown the meat and add the onion, and mushrooms. Continue to saut until vegetables soften. Season with 1 tsp. salt, 1 tsp. sugar and 1/4 tsp. pepper. Add bread, tomato sauce and cheese. Drain eggplant and add, mixing well. Place in 3 quart covered casserole. Bake at 350 degrees for 45 minutes.

Remove cover and bake at 375 for 15 minutes or until nicely brown. I Make it juicier with extra tomato sauce and serve over rotini pasta.

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