2 c  Spaghetti sauce
2    Eggplants
1 lb Chopped chuck meat
3/4 c  Bread crumbs
1/4 c  Milk
1    Egg
Salt; pepper and garlic
-powder to taste
2 tb Chopped parsley
3    Eggs
Salt
Flour

Mix the chuck meat, bread crumbs, milk, 1 egg, parsley and salt, pepper and
garlic to taste together in bowl. Set aside. Slice eggplant in 1/4 inch
slices. Place a small mound of meat mixture in the middle of each slice and
top with another slice of eggplant — sandwich style. Flour eggplant; dip
in a mixture of beaten eggs and salt and fry in a small amount of olive
oil, turning as soon as one side browns. When fried the slices will stick
together. Layer in large casserole; spread spaghetti sauce and grated
cheese over top. Continue layering until all is used. Bake at 325 degrees
for 30 minutes. May be served as a main dish or as a vegetable. Serves 12
to 15.