4 tb Cooking oil
1 lb Lean ground beef (optional)
1 lg Bermuda onion
1/2 c  Green pepper; chopped fine
1/4 ts Garlic salt
1 ts Oregano
1/4 ts Basil
1    Bay leaf
2 cn (20-oz) tomatoes; undrained
1 cn (6-oz) tomato paste
1 lg Eggplant
Water
2    Eggs; beaten with
1 ts Water or milk
Seasoned flour
1/2 lb Mozzarella cheese; cut in
-small pieces
3/4 c  Parmesan cheese; optional

Heat 1 tablespoon oil in large Dutch oven or skillet. Add beef, onion,
green pepper, garlic salt, oregano, basil, bay leaf and salt and pepper to
taste. Cook over medium heat, stirring, until meat is lightly browned and
crumbly and vegetables soft. Add tomatoes and tomato paste; cook gently,
uncovered, for about one hour and 45 minutes or until thickened and
seasonings are well blended. Meanwhile, wash and peel eggplant, cut into
1/2 inch slices. Soak slices in water 20 minutes; drain well on absorbant
paper. Dip slices in egg, then coat in seasoned flour. Heat remaining oil
in skillet; saut‚ eggplant on both sides until golden brown. Drain well on
absorbant paper. Spread some tomato sauce in the bottom of a well-greased
l3x9x2 inch baking dish. Top with layer of eggplant, layer of Mozzarella
cheese and sprinkling of Parmesan cheese. Repeat layers, finishing with
sauce and cheeses. Bake in preheated oven at 375 degrees for 30 minutes or
until cheese is bubbly and golden brown. Serve with crisp green salad,
Italian Bread sticks and your favorite wine. Meat may be omitted and extra
cheese substituted. Eggplant and sauce can be prepared in the morning and
assembled and popped into the oven at the last minute.