Marilynn Ludwig
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1/3 cup onion slices
• 2 Tbsp olive oil or salad oil
• 1 lb ground beef
• 2 cloves garlic, minced
• 4 cup tomatoes
• 2 cup seasoned tomato sauce
• 1 (3 oz) can mushrooms
• 1/4 cup parsley, chopped
• 1 1/2 tsp oregano
• 1 tsp salt
• 1/4 tsp thyme
• 1 bay leaf
• 1 cup water

Sauté onion until tender. Add meat and garlic; brown lightly. Add remaining ingredients. Simmer uncovered for 2 to 2 1/2 hours until sauce is thick. Remove bay leaf. Peel and slice eggplant about 1/8 inch thick. Beat 3 eggs and dip eggplant slices in eggs, then in bread or cracker crumbs. Fry until brown and drain on paper towel in casserole. Layer eggplant, then meat sauce, then cheese (Parmesan or mozzarella or Cheddar). Keep layering until all are gone. Top with cheese.

Bake at 350 degrees for 30 minutes.

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