Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.